Oatmeal Whoppie Pies
Let’s take a trip down memory lane with these scrumptious cookie sandwiches.
The thought of two freshly baked oatmeal cookies and a soft and gooey buttercream sandwiched between them brings so much joy to my heart. Just a few ingredients and a couple of minutes, and you will be in Whoopie heaven.
Whoopie Pies originated somewhere between 1918 to 1925 in Maine, Pennsylvania. The original whoopie pie was made of chocolate cake and marshmallow cream. Stories say that the name came from Amish men; whenever they would find the treat in their lunch boxes would get excited and yell Whoopie!
I would’ve done the same thing. Wouldn’t you?
For this recipe, in particular, I baked a batch of my Oatmeal Raisin Cookies, then added the marshmallow cream. The cookies are so flavorful, and the aroma of brown sugar and cinnamon is soft and delightful, and the cream is sweet and velvety. The marshmallow cream goes great with any cookie flavor, Chocolate, Carrot, Red Velvet, Vanilla. The options are endless.
Because this is such an easy recipe to make, I sometimes like to bake and fill the cookies ahead of time, wrap them in plastic wrap, bag and keep them in the freezer. Take the cookies out of the freezer and sit at room temperature for 10 minutes before serving.
For the Perfect Whoopie Pies
- Bake the cookies ahead of time and let them rest. Then fill them with the marshmallow cream.
- I use salted butter for the buttercream, this helps cut a bit of the sweetness.
- For the cream: I add the Marshmallow Cream to the finished Buttercream and let it mix for two to three minutes. The marshmallow should be completely mixed into the buttercream.
- For a simple look, just pipe the cream sraight onto the cookie without any tips. If you want to make it fancy, use the 1M star tip and it will give the cookie a nice ruffled look.
Enjoy!
Oatmeal Whoopie Pies
Ingredients
Filling
- 1 cup unsalted butter
- 2 cups powder sugar
- 1 tbsp heavy whipping cream
- 1 tsp vanilla extract
- ¼ tsp salt
- 7 oz marshmellow fluff
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add softened butter and beat on medium speed until light and creamy.
- Turn the speed of the mixer to low, then start adding the powder sugar.
- Add the heavy whipping cream, vanilla, and salt and mix for 2 minutes on mediwm to high speed.
- Add the marshmallow fluff and continue to mix for another 2 minutes.