Homemade Oatmeal Whoopie Pies

How do you feel about scrumptious little creme filled cookie pies? Your mouth is already watering I bet. If not, it will be. I have a confession: I love watching The Pioneer Woman on The Food Network. She has some of the best recipes and they are often pretty simple and require basic ingredients you probably already have in your kitchen. 

Here is how you make Homemade Oatmeal Whoopie pies from scratch:
o 2 cups Brown Sugar
o 1/2 cup Butter, Softened
o 1/4 cup Shortening (Crisco)
o 2 whole Eggs
o 1/2 teaspoon Salt
o 1 teaspoon Ground Cinnamon
o 1 teaspoon Baking Powder
o 3 Tablespoons Boiling Water
o 1 teaspoon Baking Soda
o 2-1/2 cups Flour
o 2 cups Quick Oats

Marshmallow Creme

5 Tablespoons All-purpose Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar

*Preheat oven to 350 degrees.
*Cream brown sugar, butter, and shortening. Add eggs and mix.

*Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well.
*Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.
Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze).

 *In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.
*Cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. *Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it.
It was taking too long by hand, so I went ahead and grabbed the mixer with these mixers.
 This is what it looks like after it is cooled and combined with vanilla.
If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.  I beat and beat and beat and I tell you it still wasn't enough...I had to call in the big dogs and get my hubby to do it for a few minutes.  I ended up turning on the mixer to finish it up.  At first it was a yellowish color from the butter and the more you mix it the color changes to an off white.

*Note- the first day you can taste that flour taste you get with scratch made stuff and it is still good,  but not as good as it tastes the next day.  The flavors join together and it is just perfect.
              Scoop a small amount onto cookies, pressing a second cookie on top.
Posted by on April 11 2012
  After I got done making my cookies I realized they were REALLY big in size and I used a tablespoon rather than a teaspoon to scoop.....OOPS!   Not that there was anything wrong with that if you want large sized ones.  Next time I will flatten them out more, because they puffed up a pretty good bit too. They were delicious!  Let your mouth watering desires to bite into them wait until the next day at least if you are using frosting option #2.

This is what Ree's looked like...more like bite sizes.

*Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.
I got it from watching the ever so fabulous Ree from The Pioneer Woman on Food Network.
I don't know if anyone else is having any issues, but I had slides and collages of my photos and in draft mode they will not let me edit sizes or anything so I had to do them like this and they didn't want to do what I wanted them to either.  I have not had this problem until last week.  Any Advice?

Happy Baking!


Marci Smith said...

I'm drooling!! Xoxo

Leslie Block said...

These are sooooo good, I was lucky to get a sample..... consider me blessed!!


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