Amish Oatmeal Whoopie Pies
What is an Amish Oatmeal Whoopie Pie?
An oatmeal whoopie pie is simply two soft and chewy oatmeal cookies with frosting sandwiched between them. They are sometimes also known as "Gobs". However, having grown up in Lancaster County, we called these sandwich cookies "Whoopie Pies".
Amish oatmeal whoopie pies are similar to the Little Debbie Oatmeal cream pies. But, of course, homemade whoopie pies taste so much better!
Ingredients
For the Cookie Dough:
- Brown sugar adds sweetness and moisture to the cookie dough. It also contributes to the soft and chewy texture of the cookies due to its high moisture content.
- Butter provides richness, flavor, and tenderness to the cookie dough. Softened butter is creamed with sugar to incorporate air, creating a light and fluffy texture in the cookies.
- Eggs act as a binding agent in the dough, helping to hold the ingredients together. They also add moisture and richness.
- Flour forms the structure of the cookie dough. It provides bulk and stability to the cookies and helps them hold their shape during baking.
- Baking powder is a leavening agent that helps the cookies rise and become light and fluffy. It contributes to the soft texture of the cookies.
- Salt enhances the flavor.
- Quick oats add texture and flavor to the cookies. Oats provide a hearty, chewy texture and a nutty flavor, making the cookies distinctively "oatmeal."
- Cinnamon adds a warm, spicy flavor to the cookies, complementing the sweetness of the brown sugar and enhancing the overall flavor profile.
- Baking soda is the leavening agent that helps the cookies rise. The boiling water helps dissolve the baking soda evenly in the dough.
For the Filling:
- Egg whites form the base of the filling and provide structure. When whipped, they help create a light and fluffy filling.
- Vanilla extract adds flavor.
- Milk adds moisture and helps achieve the desired consistency.
- Confectioners sugar sweetens and thickens the filling. It also provides a smooth texture and helps stabilize the filling.
- Crisco shortening provides a stable base and contributes to the creamy texture. It helps the filling hold its shape and prevents it from becoming too soft or runny.
- All-purpose flour helps thicken the filling (without adding extra sweetness) and stabilizes its consistency.
- Salt balances the sweetness and enhances its flavor.
Oatmeal Cookie Whoopie Pies
To make oatmeal whoopie pies, start by mixing the cookie dough. It's pretty much the same as making a regular chewy oatmeal cookie recipe.
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Mix your ingredients and drop by scoopfuls onto greased cookie sheets. Bake and transfer onto wire racks to cool.
My cookies never seem to all turn out exactly the same size, shape, etc. So I pair up my cookies with one that's closest to the same.
Now whip up a batch of the Amish whoopie pie filling recipe. Then pipe or spread a layer of filling on one cookie and top it with its partner to make a whoopie pie.
Amish Whoopie Pie Filling
This whoopie pie filling recipe has raw egg whites. It makes a very light and fluffy frosting. If desired, you can use pasteurized egg whites. But if you don't feel comfortable eating raw egg white then simply omit the egg white. Your frosting should still turn out ok.
Whenever I made them to sell, I used a whipped buttercream frosting recipe instead, such as the one I use for pumpkin whoopies (leave out the pumpkin pie spice). I did not want to sell anything with raw egg whites in it, but when I make them for us I always use this recipe.
Storing Oatmeal Whoopies
Wrap each whoopie pie individually in plastic wrap to store. Keep them in an airtight container in a cool place for up to three days.
Honestly, they are moister and taste even better on the second day. So you may want to make a double batch of these cookies because they disappear fast.
If you want to extend their shelf life, you can refrigerate oatmeal whoopie pies. This can help to preserve their texture and freshness for a few more days. However, keep in mind that refrigeration may affect the cookies, making them firmer.
For longer-term storage, you can freeze oatmeal whoopies. I recommend freezing anything you won't get eaten within two days. Remove whoopie pies from the freezer at least 30 minutes before serving, to give them time to thaw.
Pennsylvania Dutch Oatmeal Whoopie Pies
I have no way of knowing for sure where the Amish whoopie pie recipe originated or where its name comes from. Some seem to think that they originated with the Pennsylvania Amish housewives.
One theory for the origin of the name goes like this: An Amish housewife invented the whoopie pie with remnants of cake batter and frosting. When her kids found it in their lunch box, they exclaimed "Whoopie!"
That's a humorous theory 🙂 and I don't suppose that we will ever know for sure where the name came from. But one thing I do know is that whoopie pies are amazing, and they are a well-loved treat among the Amish and my family as well.
The most common whoopie pie is probably the chocolate whoopie pie. However, there are many kinds, and we used to make different variations, such as oatmeal whoopie pies, pumpkin whoopies, molasses whoopies, and peanut butter whoopie pies.
My mom-in-law used to can and sell gourmet pickles, and in the fall we took the pickles to numerous craft shows to sell.
For a few years, I also baked several trays of Amish whoopie pies to take along and sell. There were some interesting reactions when people walked by our table and saw my sign for whoopie pies. But they were a great seller, and I never had enough.
Homemade Oatmeal Cream Pies
My family is always delighted when I make these Amish oatmeal whoopie pies. They also love it when I make chocolate or pumpkin whoopie pies. But oatmeal whoopie pies are a favorite, especially with my husband.
A cookie scoop is nice for making them. It's less messy than using a spoon and it's easier to get uniform-sized cookies.
This oatmeal whoopie pie recipe only makes about ten giant whoopie pies, but you could use a small scoop and make mini whoopie pies.
I hope you enjoy this chewy Amish oatmeal whoopie pie recipe. If you try them, I'd love it if you left a comment and star rating below. Thank you!
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Amish Oatmeal Whoopie Pie Recipe
Ingredients
Cookies:
- 1 3/4 c. brown sugar
- 3/4 c. butter, softened 1 1/2 sticks
- 2 large eggs
- 2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 1/2 c. quick oats
- 1 tsp. cinnamon
- 2 tsp. baking soda mixed with 3 Tbs. boiling water
Filling:
- 2 egg whites
- 1 Tbs. vanilla
- 2 Tbs. milk
- 4 c. confectioners sugar
- 1 c. crisco shortening
- 2 Tbs. flour
- 1/8 tsp. salt
Instructions
For the cookies:
- Preheat oven to 350°.
- Cream butter, brown sugar, and eggs.1 3/4 c. brown sugar, 3/4 c. butter, softened, 2 large eggs
- In a separate bowl, whisk together the flour, salt, and baking powder. Add this to your creamed egg mixture.2 c. flour, 1/2 tsp. salt, 1 tsp. baking powder
- Add cinnamon and quick oats. Mix well.2 1/2 c. quick oats, 1 tsp. cinnamon
- Add baking soda to boiling water and add this mixture to the batter. Scrape the sides of the bowl and beat until combined.2 tsp. baking soda mixed with 3 Tbs. boiling water
- Scoop batter onto greased cookie sheets. Bake for about 10 - 12 minutes, or until lightly browned.
- Let the cookies rest on the tray for about a minute before removing them to a wire rack to cool.
For the Filling:
- Beat egg whites, vanilla, and milk, with the whisk attachment. Add 1 cup powdered sugar and cream well.2 egg whites, 1 Tbs. vanilla, 2 Tbs. milk
- Add remaining ingredients and beat to combine. Scrape the sides and bottom and beat on high speed until light and fluffy, at least one minute.4 c. confectioners sugar, 1 c. crisco shortening, 2 Tbs. flour, 1/8 tsp. salt
- Sandwich the filling between two cookies to form a whoopie pie.
- Wrap each whoopie pie with plastic wrap to store. Whoopie pies freeze well.
Regina
Is that salted or unsalted butter?
Anna
I always use salted.
Pam
Why baking soda AND baking powder?
Chrissie Odeen
Baking POWDER gives a bit of an instant boost to any batter - baking SODA gives move of a sustained boost to a baked product!!! It's quite common to see the two combined: give something of a 1-2 punch effect to the list and rise of a baked product!! 🙂 Best of luck - these were DELICIOUS - my first batch, I just served as cookies and there were ZERO leftovers!!!
Micah
Mine went flat like a cookie also! Super annoyed! I followed it all correctly also as I’m an experienced baker. 🤷♂️ I’ll try again using more flour or oats and chilling the dough prior to baking and see if that makes a difference.🙏🤞
Anna
I'm sorry that you were disappointed! They are supposed to be like a cookie. But I've used this recipe many times and mine are never very flat. I'm not sure what makes the difference, but yes, you can add more oats if you want them thicker.
Brittany Walters
I ran into a problem cooking them today. Thinking maybe I put too much baking soda by measuring tbsp instead of tsp but I really don’t know. They ended up flattening like a tortilla. When I’ve made them in the past, they’ve never really stayed plump and I’m curious why. Thanks!
Anna
Hmm..I'm sorry that happened for you. Did you follow all the instructions? I'm at loss as to what would have made this happen if you followed instructions. Was your batter very runny?? Did you melt the butter or just use softened? Not sure that it should actually make much difference though. Usually if cookies get too thin they need more flour or in this case adding more oatmeal. Sometimes a different brand might make a slight difference. But I've never had these go flat on me.? I prefer flatter cookies versus really fat ones, and sometimes when I try recipes I seem to have the problem of cookies getting too fat for me. lol
Chrissie Odeen
When I bake, I always use HALF butter, HALF shortening – my Dad was always the baker in the family, and that was his “secret.” Shortening has a higher melt temperature than butter – a straight butter recipe will melt the butter faster, causing the cookie to melt and flatten. Straight-up shortening, results in puffier, softer cookies (which some people love!!!). But splitting the difference, means you still get a bit of chew, a bit of softness, but not a 100% crispy cookie like all all-butter cookie can produce… It’s our family’s experience, but try it once with the Nestle Toll House Chocolate Chip cookie recipe, and I swear you’ll be a convert!!! <3
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Anna
I am so glad you liked it! Thank you.
Kay
I made these and we loved them! I like my cookies soft, so I didn't let them get very brown - they were just barely brown when I pulled them from the oven, but I let them partially cool on the trays, then put them on a rack to finish cooling. They were nice and chewy, just how I like them! I used my own buttercream frosting to fill them.
Anna
Thank you, Kay!
Kali Allen
These look great! I love cookies made with oatmeal. Even better with a filling.