Oatmeal Cream Pies

These are basically just oatmeal whoopie pies. The cookie is a bit more prone to crumbling than the other types of whoopie pies, so handle with care.

Serves: 10Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 1 cup whole milk
  • 2¼ cups all-purpose flour, divided
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup unsalted butter, divided
  • 1 cup vegetable shortening, divided
  • 2 cups brown sugar, packed
  • 2 large eggs
  • 1 tsp. baking soda
  • 3 Tbsp. boiling water
  • ½ tsp. salt
  • 2 cups quick-cooking oatmeal
  • 1 tsp. ground cinnamon
  • 1 tsp. baking powder

Directions

  • Mix milk and ¼ cup 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 ½ cup 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 350°F. Line 2 large baking sheets with parchment paper.
  • Cream ½ cup butter, ½ cup shortening, and brown sugar until fluffy. Add eggs; beat well. Combine baking soda and water; add to creamed mixture, beating in carefully. Combine 2 cups flour, oatmeal, cinnamon, and baking powder; stir into creamed mixture.
  • Drop by rounded tablespoons onto prepared baking sheets. Bake 10–12 minutes. Cool completely.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.

Recipe Information

Serves: 10

Ingredients

  • 1 cup whole milk
  • 2¼ cups all-purpose flour, divided
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup unsalted butter, divided
  • 1 cup vegetable shortening, divided
  • 2 cups brown sugar, packed
  • 2 large eggs
  • 1 tsp. baking soda
  • 3 Tbsp. boiling water
  • ½ tsp. salt
  • 2 cups quick-cooking oatmeal
  • 1 tsp. ground cinnamon
  • 1 tsp. baking powder

Directions

  • Mix milk and ¼ cup 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 ½ cup 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 350°F. Line 2 large baking sheets with parchment paper.
  • Cream ½ cup butter, ½ cup shortening, and brown sugar until fluffy. Add eggs; beat well. Combine baking soda and water; add to creamed mixture, beating in carefully. Combine 2 cups flour, oatmeal, cinnamon, and baking powder; stir into creamed mixture.
  • Drop by rounded tablespoons onto prepared baking sheets. Bake 10–12 minutes. 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
Calories740
Total Fat41g
Saturated Fat17g
Cholesterol90mg
Sodium280mg
Total Carbohydrate90g
Dietary Fiber2g
Sugars60g
Protein7g