Oatmeal cookie whoopie pies

    (143)
    51 min

    This twist on a whoopie pie uses soft cake-like oatmeal cookies and a light and creamy vanilla filling. Enjoy!


    121 people made this

    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 

    1. Preheat oven to 180 C / Gas 4. Lightly grease baking trays or line with baking parchment.
    2. 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.
    3. 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.
    4. 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.
    5. Spread filling on flat side of one cookie, then top with the flat side of another. Best enjoyed the same day.

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    Reviews & ratings
    Average global rating:
    (143)

    Reviews in English (114)

    by
    55

    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)

    by
    54

    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)

    by
    46

    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)

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