Soft oatmeal cookies and a rich vanilla filling are used to make these oatmeal whoopie pies.
| Prep Time: | 40 mins |
| Cook Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
| Yield: | 18 whoopie pies |
Ingredients
- 2 cups packed brown sugar
- ¾ cup unsalted butter, softened
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons boiling water
- 2 cups quick cooking oats
- 2 cups confectioners’ sugar
- 1 large egg white, beaten
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¾ cup shortening
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Make the cookies: Beat brown sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs and mix well.
- Mix together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to wet ingredients in 2 batches, alternating with boiling water, mixing batter after each addition until well combined. Stir in oats.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes, switching racks halfway through. Remove from the oven and transfer to wire racks to cool.
- While the cookies are cooling, make the filling: Beat 1 cup confectioners’ sugar, egg white, milk, and vanilla until combined. Beat in shortening and remaining 1 cup confectioners’ sugar until light and creamy.
- Spread filling onto 1/2 of the cooled cookies, then sandwich with remaining cookies.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 236 mg |
| Sugars | 37 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I made the filling as directed and tried it. it was good but I don’t like raw egg in anything I serve others so I made a simple buttercream with a tad salt to cut the sweetness and it was delicious!
Followed the recipe and they came out nicely. They are super rich, though so I split the cookies in half; half sandwiches, half single cookies. The cookies by themselves were pretty tasty too!
The cookies were delicious, but I can’t say the same thing for the frosting. In the frosting I substituted the shortening for butter, and it tasted like butter and sugar and I had to put extra vanilla. I will probably not make them again.
I did not use the recipe for the filling (I used my aunt’s tried and true whoopie pie filling that we all love—wasn’t worth the risk to try someone new); but the cookies were delicious and only got better with time. By day 3 they tasted almost identical to Little Debbie’s oatmeal cream pies (in a very very good way).
The cookies are good, the filling is very bland and tastes like a copycat of oreo filling. Trade the shortening for a softened butter to make a buttercream frosting instead and it makes it substantially better.
Wow they are sure better then the store bought.
They came out very nice. I swirled some filling on top of the pies.
Delicious! The frosting/cream tasted better than the marshmallow cream.
An ok recipe, but needs more detailed instructions. Makes 18 pies, so you need 36 “cookies.” I didn’t read this prior to and made my cookies too big. Use a cookie scoop. I didn’t care for the frosting. It was gritty and just really sweet. I added additional vanilla to take the edge off, but it still lacked something. Marshmallow cream? Either way, I won’t go to the time to make again.
They turned out great! I’ll make them again. The family loves them!
I think this recipe calls for way too much sugar and shortening. I would replace the shortening with butter or a substitute and use marshmallow creme also as other reviewers suggested .
left it as i read it turned out freakin awesome
Very chewy
Not as good as a friend makes them – I like a little more flavor in my cookies and these were fairly bland (my opinion) tasting. I used the substitute frosting as suggested by one reviewer (to avoid the use of a raw egg white) and it also wasn’t the whoopie cookie frosting flavor I remember. Will have to play with the flavoring in the future. Also took longer to bake for me – about 12 minutes so they kept their shape.
These are great! I didn’t make the frosting, just left them as single oatmeal cookies. they are delicious! soft and chewy even the next day!
I made these per the recipe and omg they are saved under my favs. Thank you for sharing. They tastes just like the packaged ones without the chemical aftertaste. Perfect!
Awesome! Leave out cinnamon and clone of a little Debbie. LOVE THIS THANK YOU
Awesome, don’t change a thing!
These were a big hit. I think next time I’ll use my own whipped frosting for the cream filling. Great cookie alone too. Perfect with coffee
I loved this recipe. I took into account that many reviewers thought the cookie was good as well but a bit too sweet so I adjusted the brown sugar amount. I used 10 3/4 oz (2 cups of brown sugar is approx 14 oz.) I already have another basic filling recipe I like so I used that (9 oz shortening, 1 7-oz jar marshmallow cream, 1 cup conf sugar, 1 tbsp vanilla) and I think it helps balance the sweetness. This recipe is definitely a keeper for me.
Great recipe! They sold instantly! Great flavor and chew.