Who loves oatmeal cream pies? Be honest! You buy them for the kids, but you’re grabbing those soft cookies at night for a sweet treat, right? If you’re a fan of those yummy goodies, then you’ll love this homemade version that knocks the store bought version out of the running. Homemade is always better anyway, right?
The fun twist to this recipe is that it’s a super-cute, mini version — and it is has just the right touch of maple flavor to make them one of your soon-to-be fave fall treats. Plus, the mini versions are much more fun to serve up at a party!
Oh, and if you love baking cookies, make sure you get a cookie dough scoop! Remember, friends don’t let friends bake cookies without a cookie dough scoop!
If you prefer the larger sized cookie, there are notes in the recipe that will help you easily switch to the full-sized oatmeal cream pie. But, hey, if you ask me, the mini version is way more fun!
If your kiddo has an aversion to oatmeal for breakfast, maybe these cookies will help him grow a brand new appreciation for oatmeal! It’s worth a try! :)
You can also change it up a bit and walk on the wild side by adding some pumpkin spice to the filling as well as the cookie layer.
Enjoy your homemade oatmeal cream pies and make sure you make enough for your neighbors and friends — they’ll love you for it!
For the cookies
- 1 cup of room temperature butter
- 1 1/2 cup of brown sugar
- 2 eggs, room temperature
- 2 tsp of vanilla extract
- 1 tsp of imitation maple flavor
- 3 C of Old Fashion Oats
- 2 C of flour
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1 tsp of nutmeg
- 1 tsp of all spice or pumpkin spice
For the cream filling:
- 1/2 C of sugar
- 2 1/2 T. of flour
- 1/2 C of whole milk
- 1/2 C of room temp butter
- 1/2 tsp of maple
- 1/4 tsp of cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- Combine room temperature butter and brown sugar in large mixing bowl, and mix until creamed.
- Add in eggs one at a time, mixing after each. Then add in your vanilla and the secret ingredient maple!
- In a separate mixing bowl combine all dry ingredients and mix well.
- Mix in dry ingredients with the wet ingredients. Just until moistened.
- Grab your cookie scoop (1 tsp size) and scoop all the dough into beautiful round dough balls. You should have at least 60. 1 tsp size is great for mini cookies, 2 tsp is great for regular sized cookies and 4 tsp is great for scooping cupcake sized baked goods.
- Allow the dough to chill for 30 minutes to an hour in the fridge. If saving for another day, wrap the plate in plastic wrap nice and cozy and store in the fridge up to 2 days. (This is the time to go make your filling!)
- *If making cookie dough in advance for another time, put in a ziplock baggie and freeze. Simply pull out the dough balls and allow to come to room temperature on the cookie sheet and bake!
- After dough has chilled a little bit, place dough balls on parchment paper on a cookie sheet. Squish dough balls down with the palm of your hand. You want them pretty flat. They won't spread much at all but will rise.
- Bake in for 7-9 minutes on parchment paper or a greased baking sheet. When the cookies don't look shiny, that is the time to pull them out. We want soft chewy cookies! Put on rack to cool, and whip up that filling!
For the cream filling:
- Combine flour and sugar in a small saucepan. Whisk together making sure there are no lumps.
- Add a cup of cold milk and whisk together, again no lumps.
- Put over medium high heat constantly whisking. After about 4-5 minutes ( be patient!) the mixture should resemble a paste.
- Allow to cook for 1 more minute after paste forms and continue to whisk. Be careful not to scorch the mixture.
- Immediately, take mixture off the heat and transfer to a medium size mixing bowl.
- Allow to cool completely. This may take an hour.
- Pull the butter out at this time and cut into slices and allow it to come to room temperature while the mixture cools.
- After everything is room temperature, add butter, 1 tablespoon at a time and mix into paste mixture.
- After all the butter is evenly incorporated, add maple flavour and dash of cinnamon. You may substitute with vanilla but it just won't be the same! Put in fridge and allow to chill.
- Once the cookies are cooled, and the icing is chilled, grab your teaspoon scoop and fill half way and scoop onto one cookie and sandwich with another.
- Store in fridge.
Nutrition Information:Yield: 30 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g