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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
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
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