Oatmeal Whoopie Pies

 

Ingredients:

 

2 cups brown sugar (light)

3/4 cup butter or shortening

2 eggs

1/2 teaspoon cinnamon

1 teaspoon baking powder

3 Tablespoons boiling water

1 teaspoon soda

1/2 teaspoon salt

2 1/2 cups flour

2 cups Oatmeal (1 minute)

 

Directions:

 

Cream sugar and shortening. Add eggs one at time. Add salt, cinnamon and baking powder.  Add soda that’s been dissolved in hot water. Gradually add the flour and oatmeal and mix well.

Drop by rounded teaspoons (I use a large cookie scoop and mound high) onto greased cookie sheets). I always use parchment paper).

Bake at 350 for 8 to 10 minutes. I bake for 12 minutes for the large ones.

Cool and fill with “Whoopie Pie Filling.”

 

Whoopie Pie Filling:

2 egg whites at room temp (beat until stiff)

4 Tablespoons milk

2 teaspoons vanilla

4 cups sifted confectioner sugar

1 and 1/2 cups shortening (Crisco)

 

Instructions:

Beat egg whites until stiff.

Mix egg whites (beaten) with milk, vanilla and 2 cups sifted confectioner sugar. Then beat in shortening (Crisco).

Add remaining 2 cups confectioner sugar.

Spread a large dab of filling on one flat side of cooled cookies. Top with another cookie to form a sandwich pie.

Make sure you put plenty of filling in the middle, that’s what a Whoopie Pie is all about, taking a bite and having the filling all over your mouth…kids anyway! Whoopie!!!!

 

10 thoughts on “Oatmeal Whoopie Pies

    • Katie, I’m not home to see the recipe, I’m at work now, but I’ll check on it this weekend (it’s Friday 03/13 now….oh, it’s Friday the 13th!) lol. Most likely it’s 1/2 or 1 teaspoon, not usually anymore than that. I also use unsalted butter in most all of my baking recipes. Look at the chocolate whoopee pies and the pumpkin, most likely they are the same amount of salt. I hope this helps for today of you were going to make them today. I’ll get back to you tonight or tomorrow. 🙂

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    • Hi Barbara! I wondered about this in the past also and found out why when making a Red Velvet cake. When you add it directly into the recipe, it fizzles more, it can make your batter puffy because of the fizzle reaction. I remember when I added the baking soda into the Red Velvet cake, I was thinking I had done something wrong. Even though your recipe will still turn out fine, it just prevents that puffy fizzle thing from happening. Hope this helps. 🙂

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    • I’m not sure, but most likely you didn’t beat the egg whites long enough, it’s hard to say unless I could see what you did. Fixing it…..maybe add more confectioner sugar, not sure. It’s real important to beat the egg whites to the stiff stage where the egg whites form stiff peaks when the beater is lifted. Sometimes it can be the humidity or where you live. I hope this helps.

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    • Did you beat your egg whites until they were stiff? Could be the humidity or altitude….maybe add more powdered sugar and a little more Crisco. It’s real important to make sure the egg whites are stiff before adding the rest of the ingredients. Make sure your egg whites are room temperature also….hope this helps.

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