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


  • 1 cup whole milk
  • 2 1⁄4 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
  • 1⁄2 tsp. salt
  • 2 cups quick-cooking oatmeal
  • 1 tsp. ground cinnamon
  • 1 tsp. baking powder


  • Mix milk and 1⁄4 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, 1⁄2 cup butter, and 1⁄2 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 1⁄2 cup butter, 1⁄2 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 to 12 minutes. Cool completely.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.