Homemade Oatmeal Cream Whoopie Pies

I am not a huge fan of oatmeal cream pies, all wrapped up in their plastic wrappers, tasting way too sweet and kind of bland. But theses little whoopie pies are incredible. I mean out of this world good! The cookie part is soft, chewy, and lightly spicy; and the marshmallow cream filling is light, fluffy, and just sweet enough to keep you coming back for more.

I really can't recommend this recipe more highly. I think I tasted them and said "OMG!" I'm a little ashamed to admit that I let such a trendy saying escape my lips in reaction to these wonderful little whoopie pies, but it was a moment of pure bliss. Thank goodness the only person home with me at the time was my 16 month-old, and I don't think he will tell on me.

Homemade Oatmeal Cream Whoopie Pies
(Adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup (packed) brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats (not fast-cooking)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until light and creamy, about 3 minutes

In a food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butte-sugar mixture and beat on low speed until just combined.

Using a spoon or cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake on sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Classic Marshmallow Filling
(Adapted from Whoopie Pies, by Sarah Billingsley and Amy Treadwell)

• 1 1/2 cups Marshmallow Fluff
• 1 1/4 cups vegetable shortening
• 1 cup confectioners' sugar
• 1 tablespoon vanilla extract

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla  and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes.

***TIP***

Spray the measuring cup and spoon/spatula with cooking spray before measuring Marshmallow Fluff.

Assembling the Whoopie Pies

Lay out your cakes in pairs (one for the top and one for the bottom) with the flat sides facing up, spread the buttercream on one of flat-sides of your cakes. You can do this with a spoon or a knife, or used a pastry bag or a cookie scoop. Top this with another cake to create a sandwich. Repeat with the rest of your pies.

On the last post, Birthday Cake Whoopie Pies, I praised the book Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes, by Sarah Billingsley and Amy Treadwell. I really do love this book. I have gotten many a great recipe from this book.