Little Ditsy Cream Pies

Ingredients (13)

  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oatmeal, pulverized (see game plan)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • Vanilla Cream
Try Amazon Fresh
Nutritional Information
  • Calories244
  • Fat12.75g
  • Saturated fat7.61g
  • Trans fat0.47g
  • Carbs30.53g
  • Fiber1.46g
  • Sugar17.37g
  • Protein2.93g
  • Cholesterol46.16mg
  • Sodium130.34mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Little Ditsy Cream Pies

Two thin, chewy oatmeal cookies make a sandwich filled with vanilla cream.

Game plan: To pulverize oatmeal into a coarse meal, put it in a food processor or blender and pulse.

This recipe was featured as part of our Snackie Cakes story.


  1. 1In a large mixing bowl, beat the butter and sugars together until light and the mixture comes together, about 5 minutes. Add the egg and beat until well incorporated. Add the milk and vanilla and beat until smooth.
  2. 2In a separate bowl, whisk together all remaining ingredients except the vanilla cream. Add to the butter mixture and stir by hand until the dough comes together (it should be well incorporated but not overly mixed). Place in the refrigerator to chill for at least 1 hour or up to 12 hours.
  3. 3Heat the oven to 375°F. Once the dough has chilled, drop rounded teaspoonfuls about 2 inches apart onto a baking sheet. Bake until golden brown but soft in the center, about 10 minutes. Remove to a wire rack to cool completely.
  4. 4Once the cookies have cooled, match them in pairs. (You want cookies of roughly the same size and shape.) Turn one cookie upside down and place approximately 1 tablespoon of the vanilla cream on the underside of it (which is facing up). Place the second cookie on top of the cream, baked side up. Press the two sides together gently to even out the cream filling. Continue this process with the remaining cookies.

Beverage pairing: Young’s Double Chocolate Stout, England. This dark, chocolaty confection of a beer is kept from being too sweet by the hops and dark roasted malt, making for a rich but not cloying drink. It will add flavor and textural complexity to this simple, satisfying dessert.

Load Comments

Recommended from Chowhound

9 Veggies You Can Grow in a Fall Garden & Why It Pays to Be a Late Bloomer
Food News

9 Veggies You Can Grow in a Fall Garden & Why It Pays to Be a Late Bloomer

by Anna Hecht | Planning on tending a fall garden? Didn't even know you could do that? Here are the best things to...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

Ready, Set, Watch: 'The Great British Baking Show' Is Back This Week
Food Trends

Ready, Set, Watch: 'The Great British Baking Show' Is Back This Week

by Jen Wheeler | In this tumultuous year of oh Lord 2020, many of us are looking for any silver linings we can find...