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    Home » Amish Recipes

    Amish Oatmeal Whoopie Pie Recipe

    03/19/2021 by Anna 14 Comments

    Jump to Recipe Print Recipe

    Amish Whoopie Pie Recipe

    What is an Amish Oatmeal whoopie pie? Or maybe the simpler question is, What is a whoopie pie? A whoopie pie is simply two cookies with frosting sandwiched between them. Some people also call them gobs.

    But I grew up in Lancaster County, and we always knew these sandwich cookies as whoopie pies. The most common whoopie pie is probably the chocolate whoopie pie, but we used to make different variations, such as oatmeal whoopie pies, pumpkin, and chocolate chip.

    Amish whoopie pies

    The Amish oatmeal whoopie pie is similar to the Little Debbie Oatmeal cream pies. But, of course, the homemade whoopie pies taste better!

    Pennsylvania Dutch Whoopie Pies

    I have no way of knowing for sure where the Amish whoopie pie recipe originated or where its name comes from? But 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. And 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.

    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. So 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.

    Oatmeal Cookie Whoopie Pie Recipe

    How to make oatmeal whoopie pies: You start by mixing the cookie dough. It's pretty much a regular oatmeal cookie recipe. Mix your ingredients and drop by scoopfuls onto your cookie sheets. Bake and cool.

    whoopie pie batter
    oatmeal cookies

    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 you need to whip up a batch of the Amish whoopie pie filling recipe. Spread a layer of filling on one cookie and top with its partner.

    whoopie pie frosting

    This Amish whoopie pie filling recipe has raw egg whites. It makes a very light and fluffy frosting. 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. Because I did not want to sell anything with raw egg whites in. But when I make them for us, I use this recipe.

    Wrap each individual whoopie pie in plastic wrap to store. And honestly, if you can keep everybody from eating all of them the first day, they are moister and taste even better the next day. You may want to make a double batch of these cookies because they disappear fast.

    Amish oatmeal whoopie pies

    Oatmeal Whoopie Pie Recipe

    My family is always delighted when I make these Amish oatmeal whoopie pies. They also love when I make chocolate or pumpkin whoopie pies. But, these oatmeal whoopie pies are a favorite, especially with my husband.

    A cookie scoop is nice for making these. It's less messy than using a spoon and it's easier to get uniform-sized cookies.

    This whoopie pie recipe only makes about ten giant whoopie pies, but you could use a small scoop and make mini whoopie pies.

    AMAZON DISCLOSURE: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. If you click on the link to make a purchase, I may earn a small commission at no extra cost to you. Thank you.

    More Amish dessert recipes:

    Pumpkin Whoopie Pies recipe

    Amish Dutch Apple Pie with Crumb Topping

    Soft and Chewy Amish Gingersnap Cookies

    Amish Wet-bottom Shoofly Pie

    Amish oatmeal whoopie pies

    Amish Oatmeal Whoopie Pie Recipe

    Amish Oatmeal whoopie pies are simply two oatmeal cookies with frosting sandwiched in the middle. An amazing treat that is similar to Little Debbie oatmeal cream cakes, but so much better!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    baking in batches, cooling, and frosting 30 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine Amish
    Servings 20 small whoopie pies
    Calories 620 kcal

    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 c. quick oats
    • 1 tsp. cinnamon
    • 2 tsp. baking soda mixed with 3 Tbs. boiling water

    Filling:

    • 2 egg whites
    • 1 1/2 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 325°.
    • 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 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 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 1/2 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.

    Notes

    You can substitute 1/2 of the butter for shortening if desired.
    I like flatter cookies, especially when making whoopie pies. But if you like fatter cookies, you may want to add an extra 1/2 cup of oats.
    This recipe makes about 20 small whoopie pies or 10 large whoopie pies. 
    The frosting contains raw egg whites. They help to create a light and fluffy frosting. But if you do not feel comfortable with eating raw egg whites just omit them. Your frosting should still turn out ok. If it's too thick just add another Tbs. of milk. Or fill them with your favorite buttercream recipe.

    Nutrition

    Serving: 1whoopieCalories: 620kcalCarbohydrates: 103gProtein: 7gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 36mgSodium: 298mgPotassium: 157mgFiber: 3gSugar: 67gVitamin A: 248IUVitamin C: 0.01mgCalcium: 56mgIron: 3mg
    Keyword Amish oatmeal whoopie pie recipe, Pennsylvania Dutch Whoopie Pies
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Regina

      June 23, 2022 at 1:11 pm

      Is that salted or unsalted butter?

      Reply
      • Anna

        June 23, 2022 at 10:18 pm

        I always use salted.

        Reply
    2. Pam

      December 20, 2021 at 8:09 pm

      Why baking soda AND baking powder?

      Reply
      • Chrissie Odeen

        June 11, 2022 at 1:58 am

        5 stars
        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!!!

        Reply
    3. Micah

      November 19, 2021 at 5:00 pm

      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.🙏🤞

      Reply
      • Anna

        November 20, 2021 at 8:13 am

        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.

        Reply
    4. Brittany Walters

      November 14, 2021 at 12:30 pm

      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!

      Reply
      • Anna

        November 14, 2021 at 4:53 pm

        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

        Reply
      • Chrissie Odeen

        June 11, 2022 at 2:05 am

        5 stars
        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

        Reply
    5. ashok

      June 07, 2021 at 10:34 pm

      5 stars
      Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

      Reply
      • Anna

        June 08, 2021 at 12:17 am

        I am so glad you liked it! Thank you.

        Reply
    6. Kay

      March 26, 2021 at 11:49 am

      5 stars
      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.

      Reply
      • Anna

        March 26, 2021 at 10:20 pm

        Thank you, Kay!

        Reply
    7. Kali Allen

      March 20, 2021 at 12:44 am

      5 stars
      These look great! I love cookies made with oatmeal. Even better with a filling.

      Reply

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    Hi, I’m Anna. I grew up Amish in the Lancaster County, Pa. area (the heart of Amish country). I currently live in a small rural town in Missouri and am a homeschool mom to 4 great kids. Some of my favorite things to do are spending time in the kitchen, (baking and preparing meals from scratch), gardening, and spending time with my lovely family.

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