These Old-Fashioned Oatmeal Cream Whoopie Pies offer a delightful trip down memory lane, combining chewy oatmeal cookies with a sweet, fluffy cream filling. You’ll love recreating this classic treat that’s perfect for any occasion.
Key Ingredients & Substitutions
- Rolled Oats: Use old-fashioned rolled oats for the best texture; instant oats won’t give the same result.
- Brown Sugar: Both light or dark brown sugar work well, adding moisture and a caramel-like flavor.
- Butter: Unsalted butter is preferred; if using salted, slightly reduce added salt.
- Powdered Sugar: Essential for the creamy filling; don’t substitute with granulated sugar.
Ingredients
For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 cups old-fashioned rolled oats
For the Cream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk (dairy or non-dairy)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 18 Whoopie Pies
- Tools Needed: Baking sheets, parchment paper, electric mixer, piping bag (optional)
Step-by-Step Instructions
1. Prepare Your Oven and Baking Sheets
Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper to prevent sticking. This makes cleaning up much easier.
2. Cream Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until combined.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Make sure there are no lumps in your dry mixture.
4. Mix Dough
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats until evenly distributed throughout the Whoopie Pie dough.
5. Scoop and Bake Cookies
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare the Cream Filling
While the cookies cool, beat the softened butter for the filling in a medium bowl until creamy. Gradually add the sifted powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat until light and fluffy, adding more milk one tablespoon at a time if needed to reach your desired consistency.
7. Assemble Your Whoopie Pies
Once the cookies are completely cool, spread a generous amount of cream filling onto the flat side of one cookie. Top it with another cookie, gently pressing them together to form a Whoopie Pie. Repeat with the remaining cookies and filling.
Variation Ideas
- Chocolate Chip Oatmeal Whoopie Pies: Add ½ cup mini chocolate chips to the cookie dough.
- Spice Whoopie Pies: Increase cinnamon to 1 ½ teaspoons and add ¼ teaspoon ground nutmeg and cloves.
- Nutty Whoopie Pies: Fold in ½ cup chopped pecans or walnuts with the oats.
Storage Instructions
Store your Old-Fashioned Oatmeal Cream Whoopie Pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If refrigerating, let them come to room temperature for about 15-20 minutes before serving for the best texture.
Frequently Asked Questions (FAQ)
Q: Can I use quick oats instead of old-fashioned rolled oats?
A: No, old-fashioned rolled oats are crucial for the texture of these Whoopie Pies. Quick oats will make the cookies too soft and crumbly.
Q: Why are my Whoopie Pies flat?
A: This could be due to your butter being too soft or your baking soda not being fresh. Ensure your butter is just softened, not melted.
Q: Can I freeze Whoopie Pies?
A: Yes, you can freeze assembled Whoopie Pies in an airtight container for up to 1 month. Thaw them in the refrigerator overnight.
Q: My filling is too thin, what should I do?
A: If your filling is too thin, add more sifted powdered sugar, one tablespoon at a time, until it reaches the desired consistency.
Q: How do I get uniform Whoopie Pies?
A: Use a cookie scoop to ensure consistent sizing for your cookie halves. This helps them match up perfectly for assembling.
Q: Can I make the cookie dough ahead of time?
A: You can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 2 days before baking. Let it come to room temperature before scooping.
