These oatmeal whoopie pies are made with soft oatmeal cookies and a creamy vanilla filling.
Ingredients
- packed brown sugar: 2 cups
- unsalted butter: 0.75 cup (softened)
- eggs: 2 piece
- ½ cups all-purpose flour: 2 piece
- ground cinnamon: 1 tsp
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- boiling water: 3 Tbsp
- quick cooking oats: 2 cups
- confectioners' sugar: 2 cups
- egg white: 1 piece (beaten)
- milk: 2 Tbsp
- vanilla extract: 1 tsp
- shortening: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
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Make the cookies: Beat brown sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs and mix well.
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Mix together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Add flour mixture to wet ingredients in 2 batches, alternating with boiling water, mixing batter after each addition until well combined. Stir in oats.
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Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
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Bake in the preheated oven for 10 to 12 minutes, switching racks halfway through. Remove from the oven and transfer to wire racks to cool.
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While the cookies are cooling, make the filling: Beat 1 cup confectioners' sugar, egg white, milk, and vanilla until combined. Beat in shortening and remaining 1 cup confectioners' sugar until light and creamy.
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Spread filling onto 1/2 of the cooled cookies, then sandwich with remaining cookies.
