Amish Oatmeal Whoopie Pie Cookies
"These are even better than a Little Debbie oatmeal cookie"
photo by ChefLee
- Ready In:
- 25mins
- Ingredients:
- 15
- Yields:
-
24 cookies
ingredients
- 2 cups light brown sugar, packed
- 3⁄4 cup butter, softened
- 2 large eggs
- 1⁄2 teaspoon salt
- 2 cups flour
- 2 cups quick-cooking oatmeal, not instant
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 tablespoons boiling water
-
FILLING
- 1 egg white
- 1 tablespoon vanilla
- 2 tablespoons milk
- 2 cups powdered sugar
- 1⁄4 cup vegetable shortening
directions
- For oatmeal cookie mixture -- cream butter, sugar and eggs.
- Sift together flour, salt and baking powder and add to creamed mixture.
- Add cinnamon and oatmeal.
- Mix well. Add soda to hot water and add to batter -- mix well.
- Drop by tblspoon onto greased cookie sheet;
- bake 19-15 min in 325* oven.
- For filling, combine egg white, vanilla, milk and 1 cup of powdered sugar.
- Cream well.beat in mixing bowl about 10 minutes.Add rest of ingredients and beat an additional 2-3 minutes.
- Put filling between 2 cookies.
- Wrap each whoopie pie cookie in plastic wrap.
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Reviews
-
I can't believe how well these turned out! They're very close to the ones I've picked up at road stands in "Dutch Country".I WILL cut down on the brown sugar in the recipe next time though, just a little to sweet paired with the filling. I made my cookies bigger then stated and they were done at 10-12 minutes. And I added raisins to the dough as well. And PLEASE use this filling! The egg white is NOT going to hurt you, and though the filling initially seems a little thin and runny is stiffens after sitting for a little while! Thanks Grandma2669! -
The cookie part of this gets five stars. I had already baked my cookies and was making the filling when I realized that it was going to be raw egg white in there. I was scared to make it with raw egg white, even though I've read that the white is o.k. to eat raw. So after I got my filling all mixed, I heated it in a saucepan on med/low for about 10 minutes until it bubbled. Then I put it in a bowl to cool before spreading it on my cookies. I will definitely make the cookie part of this again because it was soft and pretty similar to the Little Debbie Snackcakes but I am going to check out another creme filling to fill them with. Thanks for posting!! -
I tried to make these smaller than suggested so that eating one wasn't such a huge commitment. I used heaping teaspoons instead of tablespoons, but these spread so much that they were still very large cookies... I did end up with more cookies than stated. The texture and thickness was perfect for a whoopie pie. I didn't use the filling on the recipe, not because of the egg white but because I never have milk in the house and didn't feel like buying some just so I could have 2 tablespoons. Instead I made a cream cheese frosting which worked just fine. Folks in the office seemed to really like them. -
Yes! Perfect recipe! Underbake them and you will have a soft cookie. I'm from 'Amish Country' Lancaster County, and these are an authentic taste. -
these to me are not traditional, they are like little debbie oatmeal pies ....not whoopie pies. the cake should be airy, not like a cookie. favor was good on the "cookie" but again not a traditional whoopie pie.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
