I hate whoopie pies. I think they are the lame cousin of the moonpie and have no place in this world. But, I think I accidentally made some recently.

It never even occurred to me that the Little Debbie oatmeal cream pies that I love so much were whoopie pies until I started making this knockoff. With their soft cakes and sweet frosting inside, they fit all both of the whoopie pie requirements even if Wikipedia wants to say that whoopie pies can only be chocolate or pumpkin.

These guys rocked my world last week. The cake part is so close to the Little Debbie kind! The only difference I can taste is the cinnamon which just makes them better. The frosting is spot on. There’s nothing you could add or take away that would get it any closer to the original. It’s perfect.

A few things to note: the batter is finicky. I had to throw away the first 2 pans that came out of the oven because they spread so much. Refrigerating the batter for about an hour solved the problem but it was just a pain that I hadn’t expected. Also, the cakes are very soft and need to be stored with parchment paper between them so they won’t stick. And finally, you should probably double the batch. They’ll go fast.

Oatmeal Cream Pies
For the cookies:
  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cocoa powder
  • 1 1/2 cups quick oats
For the filling:
  • 1/2 cup vegetable shortening
  • 1 1/2 cups marshmallow cream
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 tablespoons milk
To make the cookies:
  1. In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.
  2. Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.
  3. Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.
To make the filling:
  1. Cream the shortening with the marshmallow cream, then add the powdered sugar and vanilla, beat on low for about a minute. If it’s too thick, add a little water. You want it to be spreadable but not runny.
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