- Dish type
This twist on a whoopie pie uses soft cake-like oatmeal cookies and a light and creamy vanilla filling. Enjoy!
121 people made this
- 175g butter
- 450g dark brown soft sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3 tablespoons boiling water
- 1 teaspoon bicarbonate of soda
- 310g plain flour
- 160g porridge oats
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 250g icing sugar
- 175g butter or margarine
MethodPrep:40min ›Cook:11min ›Ready in:51min
- Preheat oven to 180 C / Gas 4. Lightly grease baking trays or line with baking parchment.
- Cream 175g butter with the dark brown soft sugar until light and fluffy. Beat in the 2 eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, bicarbonate of soda and flour. Mix to combine. Stir in the oats.
- Drop cookie dough by spoonfuls onto the prepared baking trays. Bake at 180 C / Gas 4 for 10 to 12 minutes. Let cool before making sandwiches with the filling.
- To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and half of the icing sugar. Beat in the butter or margarine and remaining icing sugar. Beat until light.
- Spread filling on flat side of one cookie, then top with the flat side of another. Best enjoyed the same day.
Reviews & ratingsAverage global rating:(143)
Reviews in English (114)
I used 1 cup butter, 2tsp vanilla, 4 cups confectioner's sugar for the filling and still had a lot of filling leftover. Don't use raw eggs in recipes as it can cause food poisoning.-23 Jun 2009
by A. Howard
These were good, but I prefer making the Spicy Oatmeal cookie recipe (sans raisins) from this site and making the filling using 1/2 c shortening, 1 regular-sized jar of marshmellow fluff, 1/3 c powdered sugar and 3 tsp of hot water with 1/4 tsp salt dissolved in it. More like the Little Debbie Filling, and doesn't need to be refridgerated!-12 May 2010
Very Good! This is just my own little by accident tip. I made these on a hot day and the icing started to melt between the cookies so I put the cookies in the freezer. I wrapped each cookie in saran wrap and froze. So yummy, not too hard and the icing still soft. A yummy treat into a cool treat.-23 Oct 2007
Homemade Oatmeal Cream Pies Recipe – Oatmeal Whoopie Pies Recipe
Homemade Oatmeal Cream Pies Recipe – Oatmeal Whoopie Pies Recipe with step wise pictures.
Chewy oatmeal cookies topped with buttercream which taste so delicious. This is homemade and makes a great snack to put in your kids lunch box.
Whenever you look for cookies out there on internet, this cookies will pop out sure..It is quite a popular cookie recipe . This cookie is great for any parties and special occasion. For parties make these cookies tiny and your can pack in individual wrappers.
Hope you will give this a try and let me know how it turns out for you.
Oatmeal Whoopie Pies
I posted earlier today about my love of whoopie pies and the annual Whoopie Pie Festival. So I thought I would share a recipe for one of my favorite varieties of whoopies: Oatmeal Whoopie Pies. The photo above is a plate of them that Rachel made. Yum!
My favorite place to get whoopie pies is probably the Country Crust Bakery in Bainbridge, Ohio. That's not an Amish-run bakery, it's actually owned and operated by Old Order Mennonites. But their peanut butter whoopie pies are pure amazingness.
I've posted this recipe before, but it's too good not to share and share:)
¾ cup butter, softened
2 cups packed soft light brown sugar
2 large eggs
½ tsp salt
2 cups all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick cooking oats
2 tsp baking soda
3 Tbs boiling water
1 large egg white
1 Tbs vanilla extract
2 Tbs milk
2 cups icing sugar, sifted
¼ cup vegetable shortening, softened
Pre-heat the oven to 425F. Lightly grease a couple of baking sheets and set aside. Cream the butter and sugar together until fluffy. Beat in the eggs. In another bowl, sift together the flour, salt and baking powder. Beat this into the creamed mixture. Stir in the oats and cinnamon. Mix all together well. Stir together the baking soda and the boiled water. Stir this mixture into the rest of the batter, mixing it in well. Drop by the tablespoon onto the baking sheets, placing them at least 2 inches apart. Bake until the cookies are firm and just starting to turn golden around the edges, some 10 to 15 minutes. Remove from the baking sheets to wire racks to cool completely when done. Combine the egg white, vanilla, milk and 1 cup of the icing sugar. Cream well together. Add the remaining icing sugar and the shortening, beating all together until smooth. Spread 1 Tablespoon of the filling on the bottom of one cookie and top with a second cookie.
Holiday Whoopie Pies
Preheat oven to 350º. Line two half-sheet pans with Silpats or lightly grease.
In a large (at least 5 quart) bowl of stand mixer, cream sugar and 1 cup unsalted butter with paddle attachment for 3-5 minutes. Add eggs, beating well after each. Add vegetable oil and vanilla and beat.
In a large separate bowl, sift flour, cocoa powder, baking soda, baking powder, and 1 teaspoon salt together.
With mixer on very low speed, gradually add half of the dry ingredients to the egg mixture. Blend well. With mixer running on low, add 1 1/2 cups of the milk. Mix until blended. Repeat with remaining dry ingredients and 1 1/2 cup milk.
Using a standard 1/4-cup ice cream scoop, place batter on baking sheets, spacing 2-3″ apart. Bake 12 minutes, rotating pans (move lower pan to top level and top level to lower level) after the first 6 minutes. Remove cookies from oven and transfer to cooling racks. Repeat with remaining batter. Don’t worry if some are a little cracked on the top – that’s normal! Cool completely prior to filling.
Combine 1 1/2 cups butter, shortening, confectioner’s sugar, marshmallow creme, 4 tablespoons milk, peppermint extract and 1/2 teaspoon salt in large bowl of mixer and beat until fluffy with paddle attachment.
Place peppermints in heavy plastic bag and crush with hammer or flat side of meat tenderizer. Sift crushed mints through fine sieve to separate dust from bits of candy. Fold 1/2 of candy bits plus “dust” into the filling. Reserve other half of candy pieces for garnish.
Place a scoop of filling on the flat side of one cookie. Place another cookie, flat side down on top, pressing down gently. Roll edges of icing in remaining crushed peppermints. Package immediately in clear cellophane bags and tie with ribbon.
Oatmeal Whoopie Pies
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Making these oatmeal whoopie pies brought me back in time to elementary school when my mom would pack me the pre-packaged “Little Debbie” oatmeal creme pies for lunch. I knew it was going to be a good school day when I found those in my lunch. Sadly I can’t seem to find them in the grocery stores nowadays. I decided to make my own oatmeal whoopie pie to satisfy my sweet tooth. Don’t let the oatmeal scare you away, the taste is subtle. I warn you though: the cream filling might give you a sugar high for the next hour!
Let’s gather the ingredients! You might have all of these ingredients in your baking cabinet, with the exception of the molasses .
The molasses will give your cookie a pick-me-up and balance out the oatmeal taste.
Did you know: molasses was first exported to the U.S. to make rum? When I bake, I somehow turn into a historian also.
How to make whoopie pies
First, combine the butter and sugars.
After the buttered cream mixture has taken shape, add the vanilla, egg, and molasses. It is important to mix it until it is fluffy.
In a separate bowl, whisk together the oats, flour, baking soda, salt and cinnamon.
Add these ingredients to the cream mixture until well incorporated.
Mold the dough into balls and place onto a parchment lined cookie sheet.
Refrigerate the dough for about 20 minutes. After refrigeration, bake the dough balls for 10 minutes. Since you will likely have enough cookies to fill up 3 cookie sheets , you will need to cook each cookie sheet separately. Do not place all 3 cookie sheets in the oven at the same time.
Bake them until they are starting to turn golden. They might still be soft when you take them out, but they will harden as they cool.
While the cookies are cooking or cooling on a wire rack , make the cream filling. This is the fun part! Take a spoonful of the filling and place on the upside down side of a cookie grab its counterpart and press both cookies together until the cream starts to fill the edges. Easy as that!
Oatmeal cookie whoopie pies recipe - Recipes
Whoopie pies are two cookies, layered back to back, with a thick layer of frosting in between. Some have a cake texture, some are crunchy and some (like today's post) are chewy. I like to wrap them individually so the cookies stay on the soft side (plus, since they are pre-wrapped, they are easy to toss into a lunch box, sort of like home made Little Debbie's oatmeal cookies.
This recipe has the wonderful taste of "oatmeal and autumn" spices. It is also a cookie you can easily make even if the pantry is running low on everything because there are no "special" ingredients in these whoopie pies.
2 cups brown sugar (I like dark brown)
3/4 cup butter (room temperature)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons boiling water
2½ cups all purpose flour
2 cups quick cooking oats
Preheat oven to 350 and spray cookie sheets with vegetable spray (I don't spray, I just use parchment paper).
Cream together the butter, brown sugar, eggs, salt, cinnamon, nutmeg, baking powder, baking soda and boiling water. Beat until mixture is light in color and fluffy.
Beat in the flour and oats. Let mixture sit for about 5 minutes.
Roll into balls about the size of a small walnut. These cookies don't "spread" a lot, so you can space them about 3" apart. Just try and make them all the same size.
Place the cookie dough balls on a prepared cookie sheet and bake at 350 for 10 minutes. The cookies will look like they need another couple of minutes, but they don't. Remove them from the cookie sheet and place on a cooking rack. If the cookies are puffed up. very lightly tap the top of the cookie with the back of a fork. Cool cookies completely.
1 cup butter (room temperature)
2 teaspoons vanilla
4 cups powdered sugar
4 tablespoons milk
Mix everything (starting with only 3 tablespoons milk) and add the other tablespoon if the frosting is too stiff.
Use the frosting, generously, to "glue" two cookies together.
Wrap cookies individually or keep them in an airtight container so the cookies will remain chewy and not crunchy.
Oatmeal cookie whoopie pies recipe - Recipes
(click here for printable version)
3/4 cup butter, room temperature
1 1/2 cups packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cups old-fashioned oats
1/2 cup chopped pecans, optional
1 cup semisweet chocolate chips
2 7-ounce jars marshmallow creme
1/2 cup semisweet or bittersweet chocolate, chopped
1 tbsp honey
1/2 cup heavy cream
1. Preheat oven to 350°F. Line baking sheets with parchment paper or silpat liners and set aside.
2. Using an electric mixer, beat butter and sugar in a large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. Add the flour, baking powder, soda and salt. Mix. Stir in the oats, pecans (if using), and chocolate chips just until combined.
3. Scoop out about 1 1/2 tablespoonfuls of dough at a time and roll into balls. Place on a baking sheet about 2 inches apart. Press down on each dough ball until it is about 1/2-inch thick. Bake the cookies for 9-11 minutes until lightly golden and set around the edges. Remove the cookies to a cooling rack to cool completely. Repeat with the remaining dough.
4. Up to an hour before serving, make the chocolate ganache for drizzling by placing the chopped chocolate and honey in a small bowl. Bring the cream to a simmer in a small saucepan or in the microwave (watching carefully so it doesn’t scorch or overflow!). Pour the hot cream over the chocolate and let the mixture stand for 1-2 minutes before stirring. Whisk or stir until the chocolate is melted and smooth. Set aside.
5. Right before serving, spread 1-2 tablespoons marshmallow creme on the bottom of half of the cookies. Top with the remaining cookies. Drizzle with the chocolate sauce and serve immediately. If the marshmallow creme is put on the cookies too far in advance, the cookies will slide around and the marshmallow creme can get extremely sloppy and gooey. I recommend assembling the cookies no earlier than 15-30 minutes before serving. If you have to do it farther ahead, they may not look as pretty but will taste delicious. Enjoy!
What kind of cake mix should I use?
Here’s what I love about these whoopie pies – you can use about ANY cake mix and pudding mix flavor! In these photos, you’ll notice that I used a chocolate cake and pudding mix and a funfetti cake mix with vanilla pudding mix. Chocolate is simply a classic and funfetti is such a fun one for birthdays and celebrations!
Here are some delicious options:
- Devils Food Cake Mix + Chocolate Pudding Mix
- Vanilla/White/Yellow Cake Mix + Vanilla Pudding Mix
- Funfetti Cake Mix + Vanilla (or French Vanilla) Pudding Mix
- Lemon Cake Mix + Lemon Pudding Mix
- Spice Cake Mix + Vanilla Pudding Mix
- Strawberry Cake Mix + Strawberry Cream (or Vanilla) Pudding Mix
Oatmeal Scotchie Whoopie Pies
I adore whoopie pies, but I have never attempted the homemade filling. It was way easier than I thought, just be careful not to get a single drop of yolk in the egg white! Sandwiched between 2 oatmeal butterscotch cookies, this dessert screams “Fall is coming!” to me!
- FOR THE COOKIES:
- 2 cups Packed Brown Sugar
- ¾ cups Butter
- 2 whole Eggs
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 3 Tablespoons Boiling Water
- 1 teaspoon Baking Soda
- 2-½ cups Flour
- 2 cups Quick Oats
- 2 cups Butterscotch Chips
- FOR THE FILLING:
- 1 whole Egg White
- 3 Tablespoons Milk
- ½ teaspoons Vanilla
- 2-½ cups Powdered Sugar
- ¾ cups Shortening
Preheat oven to 350ºF. In a stand mixer, cream butter with brown sugar until light and fluffy. Beat in eggs, salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
Drop cookies, using a cookie scoop to achieve a uniform size, onto lightly greased cookie sheets. Bake for 10-12 minutes. Cool completely before preparing the filling.
For the filling, carefully separate an egg, and in a stand mixer, beat egg white on high for up to 20 minutes or until very light and frothy. Mix in milk, vanilla and 1 cup of powdered sugar. Beat in shortening and remaining sugar until light and fluffy. (You can add more milk if it gets too stiff, or more sugar if it is too runny.)
Add a thick layer of filling to the bottom of one cookie and top with the bottom of another cookie. Refrigerate until serving time, then set out 15 minutes beforehand to allow cookies to start to soften.
Our Favorite Whoopie Pies
Salted Carmel Whoopie Pies: Two Words. Salted. Carmel. I mean can you think of a better combo? This salty-sweet whoopie pie is to die for!
Red Velvet Whoopie Pies: The batter is quite basic using flour, a little cocoa, creamed butter, and brown sugar. Brown sugar for moisture, cocoa for flavor! Make sure you’re using natural unsweetened cocoa powder. That is KEY in this red velvet recipe.
Pumpkin Whoopie Pies: Pumpkin Spice makes everything nice!
Chocolate Chip Cookie Whoopie Pies: I love this rendition of a whoopie pie! The chocolate chip adds a fun and yummy texture!