The Pioneer Woman Tasty Kitchen
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Oatmeal Whoopie Pies

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

Depending on the filling you use (two choices below) they can be whoopie pies or creme pies (a la Little Debbie.) The choice is yours!

Ingredients

  • Cookies:
  • 2 cups Brown Sugar
  • ½ cups Butter, Softened
  • ¼ cups Shortening (Crisco)
  • 2 whole Eggs
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Powder
  • 3 Tablespoons Boiling Water
  • 1 teaspoon Baking Soda
  • 2-½ cups Flour
  • 2 cups Quick Oats
  • FILLING OPTION #1
  • Marshmallow Creme
  • FILLING OPTION #2
  • 5 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar

Preparation

*Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.

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.

FILLING #1

Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)

FILLING #2

(That’s the Best Frosting I’ve Ever Had, by MissyDew.)

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.

2 Comments

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Pat Mendell on 4.22.2012

Oh yeah Ree, I forgot to mention, I used a marshmallow for my filling. When I removed the cookies from the oven I placed 1/2 of them on a cooling rack the other 1/2 I fliped over topped with the marshmallow, returned it to the oven for about a minute, just long enough to soften it, then I topped if with another cookie kinda’ twisting it as I sandwiched it. Thanks again Ree.
Pat

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adeline on 4.12.2012

OOOHH…I can hear these calling my name !!
I just love oatmeal anything…childhood favorite cookie oatmeal raisin ( my mom always plumped the raisins first )
Thanks for this new idea…

8 Reviews

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Kelly on 1.24.2017

Oh my goodness, I am in absolute cookie heaven! I used the fluff, and stored them in the fridge.

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Brittney Potter on 7.23.2014

Thanks for sharing the recipe! These were great. Reminds me of those Little Debbie – Oatmeal Creme Pies. I attempted to make the frosting but it was a major #fail on my end. Went ahead and used the Marshmallow Creme.

I would keep the cookies in the fridge or they will slide off using the Marshmallow Creme.

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samdfig on 4.27.2014

I have made these multiple times, a great recipe that never fails. This is one of three recipes that are ALWAYS requested when I bring treats to work. Two of my employees ask for these instead of cake for their birthday treat on their b-days. A little work, and I usually split it between two days (make the cookies and filling one day, assemble the next), but it is well worth it!! Make the homemade filling, worth every minute and calorie. Keep the assembled cookies in the fridge, seems to help the filling stay set and tasty. Great recipe!!!

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Ann on 6.27.2013

Unreal. I make this recipe about 1-2 times a year (not for calorie counters) and people RAVE over them. Highly recommend. I managed not to eat one the last time I made them but I was salivating like crazy. I usually double the recipe.

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Bluegrass Mom on 11.29.2012

I have made these several times for my family and they love them. I made the frosting and it is now my go to frosting for anything and everything. I put it on pumpkin muffins and used maple flavoring – yum!

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