Amish Oatmeal Whoopie Pie Recipe

Amish oatmeal whoopie pies are a classic treat from the heart of Amish country. They are made with two soft and chewy oatmeal cookies and a layer of sweet, creamy frosting in the middle.

Growing up in Lancaster County, we never called them "Gobs" - just whoopie pies - and they were always popular at church picnics, bake sales, and family gatherings. If you have ever enjoyed a Little Debbie oatmeal cream pie, the homemade version will win you over with its fresh-baked flavor, tender cookies, and sweet filling. Each bite is a comforting taste of home, filled with warm spices and old-fashioned goodness.

Why You'll Love These Amish Oatmeal Whoopie Pies

• Soft, chewy, and full of flavor - Each bite combines tender oatmeal layers with a not-to-sweet, creamy filling that melts in your mouth.
• Better than store-bought - If you love Little Debbie oatmeal cream pies, just wait until you try the homemade version. Fresher, softer, and made with simple pantry ingredients.
• Perfect for any occasion - Ideal for bake sales, holidays, lunchbox treats, or just because. They also make a sweet gift for friends and neighbors.
• Easy to make from scratch - No fancy equipment or special skills needed. If you can make cookies, you can make these whoopie pies.
• A taste of Amish country - This recipe is inspired by traditional Lancaster County baking, giving you that old-fashioned flavor you can't get from a box.

For the Filling:

1. Egg whites - Whipped until light and fluffy, give the frosting its airy structure.
2. Vanilla extract - Adds warm, sweet flavor that ties everything together.
3. Milk - Brings moisture and helps achieve a perfectly spreadable consistency.
4. Confectioners' sugar - Sweetens and thickens while creating a smooth, creamy texture.
5. Crisco shortening - Gives the frosting a stable base so it holds its shape and stays silky instead of melting.
6. All-purpose flour - Gently thickens without adding sweetness, helping the texture stay just right.
7. Salt - Balances the sweetness and brightens the overall flavor.

Step-by-Step Instructions to Make Oatmeal Cookies

Here is a clear, beginner friendly walk through with a few little tips so everything turns out tender, chewy, and easy to sandwich.

1. Preheat and prep
   Preheat the oven to 350°F (175°C). Grease or Line baking sheets with parchment paper so the rounds bake evenly and clean up is easy.
2. Measure and mix the dry ingredients
   Whisk the flour, salt, and baking powder together in a bowl so they are evenly distributed. In a separate small bowl combine the quick oats and cinnamon.
3. Cream the butter and sugar
   In a large bowl beat the softened butter with the brown sugar until light and a little fluffy, with an electric mixer. Using room temperature butter and eggs makes this step easier.
4. Add the eggs
   Add the eggs and mix well.
5. Combine wet and dry
   Gradually add the flour mixture to the butter mixture and stir until just combined. Overmixing here will make the cookies tougher. Fold in the oats and cinnamon by hand so they get mixed in without overworking the dough.
6. Add the baking soda water
   Dissolve the baking soda in a small bit of boiling water and stir that into the batter. This activates the soda and helps the rounds bake up tender.
7. Optional chill for taller cookies
   If you want domed, bakery style rounds that are easier to sandwich, chill the scooped dough for 10 to 20 minutes. If you prefer thinner, quicker cookies you can skip chilling and bake right away.
8. Scoop and space
   Use a tablespoon or a small cookie scoop to drop even mounds onto the prepared sheets. Leave about 2 inches between mounds so they have room to spread. For matching sandwich pairs, try to make the mounds as uniform as possible.
9. Bake and watch for doneness
   Bake about 10 to 12 minutes. Start checking at 9 minutes since ovens vary. The edges should be set and the tops should look just done; the centers may still feel slightly soft. Rotate the pans halfway through if your oven has hot spots.
10. Cool properly
    Let the rounds rest on the baking sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely. Cool them fully before filling or the frosting may soften and slide.

Quick troubleshooting tips

• If they spread too much: chill the dough, and make sure butter is not too melted. You can always stir in a bit more oats as well.
• If they come out dry or cakey: avoid overmixing after the flour goes in and do not overbake.
• For uniform pairs: use a cookie scoop for every mound.

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 With Egg Whites

This whoopie pie filling recipe has raw egg whites. It makes a very light and fluffy frosting, and I have used this recipe all my life. 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 make them to sell, I use a whipped buttercream frosting recipe instead, such as the one I use for chocolate chip whoopie pies. I don't 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 more moist 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.

Frequently Asked Questions

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.

More Amish Cookie Recipes

• Molasses Crinkle Whoopie Pies
• Snickerdoodles
• Pumpkin Cookies with Caramel Frosting
• Soft and Chewy Amish Gingersnap Cookies
• Chocolate Peanut Butter Chip Cookies
• Mint Surprise Cookies
• Toffee Crunch Cookies

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

Oatmeal whoopie pies are a favorite at our house, and I hope you enjoy these chewy Amish oatmeal whoopie pies as much as we do. If you try them, I'd love it if you left a comment and star rating below. Thank you!