Gobs

So, what is the difference between whoopie pies and gobs? Nothing! Gobs are just another name for whoopie pies. This version produces a more cake-like cookie because of the use of cake flour.

Serves: 12Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 1 cup whole milk
  • ¼ cup all-purpose flour
  • 3 cups sugar, divided
  • 1 tsp. vanilla extract
  • 1 cup unsalted butter, divided
  • ½ cup vegetable shortening
  • 2 large eggs
  • 1 cup boiling water
  • ½ cup cocoa powder
  • 4 cups cake flour
  • 2 tsp. baking soda
  • ⅛ tsp. salt
  • ½ tsp. baking powder
  • 1 cup buttermilk

Directions

  • Mix milk and all-purpose flour in a microwave-safe bowl. Microwave on high, stirring in 1-minute increments until mixture becomes paste-like. Chill 30 minutes.
  • Beat 1 cup sugar, vanilla, ½ cup butter, and shortening until mixture is fluffy. Beat in cooled flour mixture; beat until mixture mounds on a spoon and is light and airy. It should double in volume. Refrigerate filling while you make the cookies.
  • Preheat oven to 375°F. Line cookie sheets with parchment.
  • Cream ½ cup butter and 2 cups sugar until fluffy. Add eggs one at a time. Mix boiling water into cocoa, stirring until it is a smooth paste; cool. Add to creamed mixture; blend well. Combine cake flour, baking soda, salt, and baking powder in a medium bowl. Add to batter, alternating with buttermilk. Begin and end with buttermilk.
  • Bake 10 minutes, or until top springs back when touched lightly. Allow to cool completely.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.

Recipe Information

Serves: 12

Ingredients

  • 1 cup whole milk
  • ¼ cup all-purpose flour
  • 3 cups sugar, divided
  • 1 tsp. vanilla extract
  • 1 cup unsalted butter, divided
  • ½ cup vegetable shortening
  • 2 large eggs
  • 1 cup boiling water
  • ½ cup cocoa powder
  • 4 cups cake flour
  • 2 tsp. baking soda
  • ⅛ tsp. salt
  • ½ tsp. baking powder
  • 1 cup buttermilk

Directions

  • Mix milk and all-purpose flour in a microwave-safe bowl. Microwave on high, stirring in 1-minute increments until mixture becomes paste-like. Chill 30 minutes.
  • Beat 1 cup sugar, vanilla, ½ cup butter, and shortening until mixture is fluffy. Beat in cooled flour mixture; beat until mixture mounds on a spoon and is light and airy. It should double in volume. Refrigerate filling while you make the cookies.
  • Preheat oven to 375°F. Line cookie sheets with parchment.
  • Cream ½ cup butter and 2 cups sugar until fluffy. Add eggs one at a time. Mix boiling water into cocoa, stirring until it is a smooth paste; cool. Add to creamed mixture; blend well. Combine cake flour, baking soda, salt, and baking powder in a medium bowl. Add to batter, alternating with buttermilk. Begin and end with buttermilk.
  • Bake 10 minutes, or until top springs back when touched lightly. Allow to cool completely.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.

Nutrition Information

Nutrition Information
Amount per serving
Calories550
Total Fat26g
Saturated Fat13g
Cholesterol90mg
Sodium320mg
Total Carbohydrate78g
Dietary Fiber2g
Sugars38g
Protein8g