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
- 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
- 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.