These are the softest oatmeal chocolate chip cookies with that classic light and airy cream filling we all know and love.
- Enjoy this twist on the classic oatmeal cream pie with the addition of the chocolate chips.
- It’s important to chill the dough for at least 2 hours prior to baking the cookies.
- This recipe is for mini cream pies, so they’re not quite as heavy as the full size pies.
- The mini size also makes them perfect for dunking into your cup of coffee.
If you’re a fan of oatmeal cream pies, you’ll love this new version of cream pie minis with chocolate chips! These little minis are great for breakfast, dessert, or a midday snack.
Best of all, they fit perfectly into your cup of coffee for the ultimate dunking companion.
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This recipe yields about 10 mini cream pies. Double the recipe if you want more!
Before we get into the baking details, just want to let you know that this is a smaller recipe. It yields about 9 to 10 mini cream pies. It’s the perfect recipe size for a small household of two to three people.
If you have more residents at home or are serving up for a larger gathering, I’d suggest doubling the recipe for the cookies and for the cream. This will yield about 20 or so mini cream pies depending on how large you shape your cookies.
Refrigerate the cookie dough for at least 2 hours after you’ve formed them into balls.
After you’ve combined all of the cookie ingredients and it forms a dough, form the dough into cookie dough balls. Use about 1 tablespoon of dough for each mini ball.
Place all of the cookie dough balls back into the bowl or onto a tray or serving plate. Cover the bowl with beeswax wrap (yay! an eco-friendly wrapping!) or cover the tray with parchment paper first then cover with foil or plastic wrap (the parchment paper prevents sticking).
Be certain to flatten the cookies before baking to save you a lot of trouble when assembling pies.
After you’ve formed the dough balls, make sure to flatten each of the balls with the back of your spoon or with the back of a measuring cup.
If you skip this step, it becomes a lot harder to assemble the oatmeal cream pies. You need the cookies to be flat, so they will lay and stay in place as you spread the cream on the bottom half of the cookie. The cream pies also will look more attractive and traditional if flattened.
Pair these oatmeal cream pie minis with a nutty, medium roast coffee.
My coffee pairing suggestion for these adorable mini oatmeal cream chocolate chip pies would be a nutty, medium roast coffee. Since these cookies contain oats, they naturally pair well with nuts (you can even thrown some nuts into the recipe if you’d like!). Therefore, this recipe would fair well with a nutty cup of java.
For a specific recommendation, I would suggest Intelligentsia’s Frequency Blend. It has tasting notes of almond, dried fruit, and milk chocolate — all of which would taste good in an oatmeal cookie! You can order through Amazon or directly from Intelligentsia’s site for a roasted-to-order package of fresh beans.
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The Best Chocolate Chip Oatmeal Cookie Cream Pie Mini Pies Recipe
[cooked-sharing]
Combine softened butter, egg, both sugars, vanilla and beat well until creamy.
Add in the oats, flour, cinnamon, baking soda, salt, and beat until well combined. Then, stir in the chocolate chips.
Using a tablespoon scoop, measure out about 18-20 mini balls and flatten slightly. Place cookie dough balls into a bowl or on a tray, cover and place in the fridge for at least 2 hours or up to 5 days. These must chill, see note in post above.
Once the cookies have chilled, preheat the oven to 350F and line a baking sheet with parchment paper. Place cookie dough balls on the sheet and separate 2 inched apart. Bake for about 9 minutes or until edges and tops have set. Should be slightly pale. Let cool completely.
Beat butter on high until creamy. If using a stand or handheld mixture, beat on high for about 1 minute. Add in powdered sugar and beat on medium for 1 minute. Pour in the heavy cream and the vanilla. Beat on high for 2 minutes or until fluffy. Add salt if desired.
If filling is too thick, add a teaspoon or 2 of heavy cream.
Speed about 2 teaspoons of cream filling on the bottom side of hand of the cookies. Top with remaining cookies, right side up.
Store cookies at room temperature for up to 2 days in an airtight container. Store in fridge after 2 days to keep cream filling very fresh.
Ingredients
Directions
Combine softened butter, egg, both sugars, vanilla and beat well until creamy.
Add in the oats, flour, cinnamon, baking soda, salt, and beat until well combined. Then, stir in the chocolate chips.
Using a tablespoon scoop, measure out about 18-20 mini balls and flatten slightly. Place cookie dough balls into a bowl or on a tray, cover and place in the fridge for at least 2 hours or up to 5 days. These must chill, see note in post above.
Once the cookies have chilled, preheat the oven to 350F and line a baking sheet with parchment paper. Place cookie dough balls on the sheet and separate 2 inched apart. Bake for about 9 minutes or until edges and tops have set. Should be slightly pale. Let cool completely.
Beat butter on high until creamy. If using a stand or handheld mixture, beat on high for about 1 minute. Add in powdered sugar and beat on medium for 1 minute. Pour in the heavy cream and the vanilla. Beat on high for 2 minutes or until fluffy. Add salt if desired.
If filling is too thick, add a teaspoon or 2 of heavy cream.
Speed about 2 teaspoons of cream filling on the bottom side of hand of the cookies. Top with remaining cookies, right side up.
Store cookies at room temperature for up to 2 days in an airtight container. Store in fridge after 2 days to keep cream filling very fresh.
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