Decadent Oatmeal Whoopie Pies Recipe

If you ask me, oatmeal whoopie pies are pure childhood nostalgia in cookie form.

These soft, sandwich-style treats combine two chewy oatmeal cookies with a smooth, creamy filling that melts in your mouth. The hearty oats give these classic cookies a homey, comforting touch that makes them extra special.

They’re easy to make with ingredients you probably have in your pantry right now, and the filling comes together in just minutes. Each bite brings that perfect balance of not-too-sweet cookies and creamy center.

It’s the kind of recipe that makes everyone smile, perfect for bake sales, after-school snacks, or just because you need a little something sweet.

What Kind of Oats Should I Use?

For whoopie pies, old-fashioned rolled oats (sometimes called whole oats) are your best bet. While quick oats might seem like a tempting shortcut, they’re cut too fine and won’t give you the right texture in your finished cookies. Steel-cut oats, on the other hand, are too firm and won’t soften enough during baking. If you’re shopping at the store, look for containers marked “old-fashioned” or “rolled” oats – these will give you cookies with the perfect chewy texture and classic oatmeal taste. Just make sure your oats are fresh by giving them a quick sniff – they should smell slightly nutty and sweet, not musty or off.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this classic whoopie pie recipe:

• Shortening: You can replace shortening with an equal amount of butter, though your cookies might spread a bit more and be slightly less tender. Coconut oil (when solid) is another good option.
• Rolled oats: Quick oats will work in a pinch, but they’ll give you a less chewy texture. Don’t use instant oats – they’re too finely ground and will change the cookie’s structure.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses. Light or dark brown sugar both work fine here.
• Marshmallow cream filling: If you’re using filling #1, you can make your own by melting marshmallows with a bit of butter, or use the flour-based filling (#2) instead.
• Flour-based filling: For filling #2, you can use non-dairy milk like almond or soy milk. Just make sure it’s unsweetened and plain-flavored.
• Ground cinnamon: Try pumpkin pie spice for a different flavor profile, or apple pie spice works great too. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making whoopie pies is achieving the right consistency – overmixing the batter can lead to tough, dense cookies instead of the soft, cake-like texture we’re after, so mix just until the ingredients are combined. A common mistake is using warm butter in the cookie dough, which causes the cookies to spread too much during baking – make sure your butter is at cool room temperature, where it’s soft enough to cream but still holds its shape. For perfectly uniform whoopie pies, use an ice cream scoop or piping bag to portion the dough, and be sure to let the cookies cool completely before adding the filling, otherwise it will melt and create a messy situation. When making the flour-based filling, cook the flour and milk mixture until it’s thick enough to coat the back of a spoon – rushing this step can result in a grainy texture that ruins the smooth, creamy filling.

What to Serve With Whoopie Pies?

These soft, cookie-sandwich treats are perfect with a cold glass of milk or a hot cup of coffee or tea. Since whoopie pies are pretty rich on their own, I like to keep the accompaniments simple and beverage-focused. For a fun dessert spread, you could serve these alongside some fresh berries or a scoop of vanilla ice cream. If you’re packing these for lunch boxes or picnics, they’re great with some apple slices or other fresh fruit to balance out the sweetness.

Storage Instructions

Keep Fresh: These oatmeal whoopie pies stay fresh when kept in an airtight container at room temperature for up to 3 days. Place a piece of wax paper between layers to prevent them from sticking together. If you live in a warm climate, it’s better to pop them in the fridge to keep the filling from getting too soft.

Freeze: Good news – whoopie pies freeze really well! Wrap them individually in plastic wrap, then place them in a freezer bag or container. They’ll keep their taste and texture for up to 3 months. Just remember to squeeze out as much air as possible from the bag to prevent freezer burn.

Make Ahead: Want to prep these in advance? You can make the cookie parts up to 2 days ahead and store them in an airtight container. Just wait to add the filling until the day you plan to serve them – this keeps everything fresh and prevents the cookies from getting soggy.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-3000
• Protein: 30-40 g
• Fat: 130-150 g
• Carbohydrates: 350-400 g

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup shortening
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 tablespoon baking soda
• 1/4 cup hot water
• 1 1/2 cups plain flour
• 2 cups rolled oats
• Filling #1:
• Marshmallow cream
• Filling #2:
• 5 tablespoons plain flour
• 1 cup milk
• 1 teaspoon vanilla essence
• 1 cup granulated sugar
• 1/2 cup butter

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Step 1: Prepare the Cookie Dough

Start by preheating your oven to 350°F (175°C) to get it nice and warm for your cookies.

In a large mixing bowl, combine the brown sugar, butter, and shortening.

Cream these ingredients together until they are fully combined and smooth.

Next, add in two eggs and mix well until everything is well incorporated.

Following this, blend in the salt, baking powder, and cinnamon for that extra flavor kick.

Step 2: Mix Wet and Dry Ingredients

In a separate small bowl, mix boiling water with baking soda and then pour this mixture into your main mixing bowl.

Carefully add flour to the wet ingredients and mix until well combined, ensuring no lumps remain.

Feel free to taste the dough at this point.

Once satisfied, gently stir in the oats until they are evenly distributed throughout the dough, adding a delightful texture.

Step 3: Shape and Bake the Cookies

Use a cookie scoop to portion out the dough evenly onto a baking sheet lined with parchment paper or a silicone mat.

This ensures easy removal once baked.

Place the baking sheet in your preheated oven and bake the cookies for about 10 minutes, or until they turn a beautiful golden brown.

Once baked, remove them from the oven and let them cool completely on a wire rack to preserve their texture.

Step 4: Filling Option 1 – Marshmallow Fluff

For the first filling option, scoop a small amount of marshmallow fluff onto the flat side of one cookie.

Carefully press a second cookie on top to create a delightful whoopie pie.

To prevent the marshmallow fluff from oozing out, place the assembled whoopie pies in the freezer for a short time until they firm up sufficiently.

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