Oatmeal cookie whoopie pies
Oatmeal cookie whoopie pies
Oatmeal cookie whoopie pies
About this recipe: This twist on a whoopie pie uses soft cake-like oatmeal cookies and a light and creamy vanilla filling. Enjoy!
Ingredients
Serves: 18
- 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
Method
Prep: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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(128)
Reviews in English (102)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
See reviews from:
Write a review
