oatmeal whoopie pies
I’m kind of a whoopie pie novice, still trying to figure out the correct ratio of cookie to filling. I think I may have overdone it a bit with these whoopie pies, but that doesn’t mean they weren’t tasty! I made them for my best friend’s little girl’s birthday party this weekend, and they were a hit! The cookies themselves were delicious, and I can never get enough of that awesome flour-based frosting. I’m not sure that oatmeal cookies are my favorite for whoopie pies, though, because they’re a little too crunchy. I like my whoopie pie soft all the way through. These did taste a lot like my favorite trashy snack, oatmeal cream pies, so that was a big point in their favor too.
Oatmeal Whoopie Pies
The Pioneer Woman
Cookies:
2 cups Brown Sugar
1/2 cup Butter, Softened
1/4 cup Shortening (Crisco)
2 whole Eggs
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Baking Powder
3 Tablespoons Boiling Water
1 teaspoon Baking Soda
2-1/2 cups Flour
2 cups Quick Oats
Filling:
5 Tablespoons All-purpose Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar
Preheat oven to 350 degrees. Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well.
Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.
To make the filling, in a small saucepan, whisk flour into milk and heat, stirring constantly, until it’s very thick. Remove from heat and let it cool to room temperature. Stir in vanilla. Cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. Scoop a small amount onto cookies, pressing a second cookie on top.
