These Oatmeal whoopie pies are another recipe from my old order Amish grandmother’s recipe box. Chewy oatmeal cookies are filled with a light and fluffy Amish homemade frosting, making a dessert that is perfect for snacking on, treating family or friends to, or even as a grab and go breakfast! You may also enjoy more of my Amish whoopie pie recipes such as chocolate whoopie pies or pumpkin whoopie pies.
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Amish oatmeal whoopie pies
- Mixing bowl (linked below)
- Piping bag (linked below)
- measuring cups (linked below)
- 2 cups brown sugar
- 3/4 cup butter softened
- 2 large eggs room temperature
- 1/2 teaspoon salt
- 2 1/3 cups all purpose flour *see note
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups quick oats
- 2 teaspoons baking soda
- 3 tablespoons boiling water
- 1 batch Amish homemade frosting
Preheat oven to 375.
- Cream the butter and brown sugar together, then whisk in the room temperature eggs *see note below.
- Add salt, flour, baking powder and cinnamon to the wet ingredients and mix well to combine. Add the quick oats and mix again to combine. Combine boiling water and baking soda, then mix into the oatmeal cookie mixture until also well combined with the cookie dough.
- Roll the dough into balls and place several inches apart onto two-three parchment lined or greased cookie sheets. Bake in the preheated oven for 8-12 minutes until golden (these cookies are best if not overbaked).
- Cool the baked oatmeal cookies, then frost the bottom side of one cookie and top with the remaining cookie to sandwich the filling between. Enjoy!
Equipment for these Amish oatmeal whoopie pies:
- Mixing bowl I prefer to use stainless steel mixing bowls, because they have always been durable and sturdy for me!
- Piping bag You will need a large piping bag or a spatula for frosting the whoopie pies with.
- Measuring cups I also prefer stainless steel measuring cups for measuring the ingredients for these Amish oatmeal whoopie pies.
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Ingredients needed for these Amish oatmeal whoopie pies: Quick oats, flour, brown sugar, eggs, baking soda, boiling water (not shown), cinnamon, baking powder, salt and butter.
Step 1: Cream butter and sugar together until smooth and well combined, then whisk in the room temperature eggs.
Having room temperature butter makes the creaming process much easier, and also produces a fluffier cookie. Room temperature eggs are crucial to prevent the butter from seizing up when being mixed together. I like to place my eggs in a glass with warm water for 10 to 15 minutes if they are still cold from being refrigerated.
Step 2: Add flour, baking powder, cinnamon and salt to the wet ingredients (egg butter and sugar), then mix well to combine. Add quick oats, then mix again to combine. Combine the boiling water and baking soda and quickly mix into the oatmeal cookie batter.
Step 3: Roll the oatmeal cookie dough into balls and place several inches apart onto greased or parchment lined cookie sheets.
If the oatmeal cookie dough is too sticky to roll, more flour can be added to get the dough to the right consistency. Avoid adding too much flour to keep the cookies from drying out.
Step 3 continued: Bake the oatmeal cookies in the preheated oven until golden (around 8-12 minutes).
These cookies are also best if not overbaked. If you prefer a chewier cookie, you can bake them until a deeper golden color, but for a softer whoopie pie you can bake them just until lightly colored and set in the centers.
Step 4: Allow the oatmeal cookies to cool, then fill one cookie (bottoms up) with homemade whoopie pie frosting and top with the second oatmeal cookie (bottoms down). Then enjoy!
I prefer to wrap each oatmeal whoopie pie individually with Saran wrap or cling film. These Amish oatmeal whoopie pies can be kept at room temperature for around 5 days, or they can be frozen for up to 3 months for a longer storage option.
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