This whoopie pie recipe is a classic, delicious treat that’s perfect for any occasion. It has the benefits of both an oatmeal and chocolate cake, plus it goes great with cream cheese frosting. Try it out and let us know what you think in the comments below!
This is a recipe for a little debbie oatmeal cream pie that uses cream cheese frosting. It’s a delicious and easy dessert to make.
Let’s speak about cookies for a moment. I’ve always been a cookie girl. Cookies with chocolate chips, gingersnap molasses cookies, and, of course, oats. Always chewy, never crispy, and always studded with loads of raisins in the case of oatmeal cookies.
Let’s take it a step farther. What’s that fantastic thing where you put a dab of fluffy frosting on the backside of one cookie and sandwich it between two others? Whoopie pies, of course.
I like whoopie pies because they’re essentially a combination of cookies and cake. They’re also a lot of fun to put together. Not to mention that they’re surprisingly simple to make on a weeknight. Of course, I knew I couldn’t simply use any buttercream while creating this oatmeal whoopie pie recipe. The only option was to use cream cheese icing. It provides a nice acidic counterpoint to the toasty cinnamon tones in the oatmeal cookies.
My sister just reminded me of something my mother used to make for us when we were kids: cream cheese and jelly sandwiches. Please tell me I wasn’t the only kid that ate them as a kid. Seriously, this is fantastic.
This is where the tangent ends. So, whoopie pies it is. Whoopie pies with oatmeal raisin cookies.
Simply… enjoy this whoopie pie recipe.
How to create amazing whoopie pies every time
Making whoopie pies may seem difficult, but it’s as easy as baking a batch of cookies and slathering them with icing. You’ll need to create the chewy oatmeal raisin cookies first before making the oatmeal whoopie pie. Make sure you use old fashioned oats instead of steel cut or any other variation while creating the homemade oatmeal raisin cookies. These oatmeal whoopie pies have a deliciously chewy texture and bake up well thanks to the old fashioned oats.
You’ll also need to slightly underbake the cookies. When you take them out of the oven, they should still be pale (this will make the whoopie pies extra soft!). Before icing the oatmeal raisin cookies, let them cool fully. If you attempt to frost the whoopie pies while they are still warm, the cream cheese icing will flow out and the whoopie pies will not look as lovely.
Make the cream cheese icing while the cookies are cooling. It’s critical to use room temperature butter and cream cheese while creating frosting. The frosting will not whisk up correctly and will not become light and airy if one of these ingredients is too firm.
Using an electric or stand mixer, whip the butter and cream cheese for two minutes (the mixture should turn slightly pale in color and should become fluffy). Beat for another minute after adding the powdered sugar and vanilla essence. If the frosting is excessively thick, a tablespoon of milk may be added to lighten it out somewhat.
Aside from that, this whoopie pie recipe is very simple to prepare. These oatmeal whoopie pies are usually a crowd pleaser and store nicely in an airtight container for a few days.
This chewy oatmeal whoopie pie recipe is created with handmade oatmeal raisin cookies and a luscious cream cheese icing, and it’s easy to make on a weeknight.
To make the cookies
- 1/2 cup room temperature butter
- 1/2 cup packed brown sugar
- a quarter cup of granulated sugar
- 1 big room-temperature egg
- 1 teaspoon extract de vanille
- a half teaspoon of salt
- 3/4 cup flour (all-purpose)
- a half teaspoon of baking soda
- 1 cup oats, old fashioned
- a quarter cup of raisins
To make the icing
- 2 ounces room temperature cream cheese
- 4 tablespoons room temperature butter
- 2 c. sugar (powdered)
- vanilla extract (two tablespoons)
- Preheat the oven to 350 degrees Fahrenheit. Set aside 2 large baking sheets lined with parchment paper.
- Cream the butter and both sugars until frothy in a standing mixer fitted with a paddle attachment, approximately 1 minute. Mix in the egg, vanilla essence, and salt until everything is well combined.
- Remove the bowl from the mixer and stir in the flour, baking soda, and old fashioned oats by hand. Fold in the raisins until everything is well blended.
- To form flawless circles, scoop dough into 1-inch balls and roll between your palms. Place the cookies 1.5 inches apart on the prepared baking pans.
- Preheat oven to 350°F and bake for 11-12 minutes. The cookies may seem underdone and pale, but this is exactly what you want! Allow 10 minutes for cooling on baking sheets before moving to wire racks to cool fully.
- To create the frosting, beat together cream cheese and butter in a standing mixer for 2 minutes, or until light and fluffy. Whip in the powdered sugar and vanilla essence for another 30 seconds. Add 1 tablespoon of milk if it’s too dry.
- To assemble the cookies, pipe 2-3 teaspoons of frosting on one cookie’s flat side, then sandwich with another cookie! Continue with the remaining cookies.
More simple cookie recipes may be found at:
Cookies with Giant Bourbon Oatmeal Raisins
Snickerdoodle Cookies with Oatmeal and Raisins
Pumpkin Chocolate Chip Cookies (Softbatch)
Red Velvet Cookies with Nutella Filling
Linzer Cookies with Cherries
The “oatmeal cookies with heavy cream” is a recipe for oatmeal whoopie pies. The recipe includes a shortbread crust, oats and brown sugar, eggs, baking powder, vanilla extract, and cinnamon. To make the frosting you will need to mix together softened cream cheese with powdered sugar.
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