Oatmeal Whoopie Pies Recipes

OATMEAL WHOOPIE PIES

Steps:

• *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.Preheat oven to 350 degrees.Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.FILLING #1 Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)FILLING #2 (That's the Best Frosting I've Ever Had, by MissyDew.)In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.Cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.Scoop a small amount onto cookies, pressing a second cookie on top.

OATMEAL WHOOPIE PIES

Steps:

• COOKIES:.
• Preheat oven to 350°F.
• Lightly grease (or line with parchment paper) two baking sheets.
• Cream together sugar, shortening, butter, salt, spices, baking powder, baking soda, and vanilla extract in large bowl.
• Add in the eggs and milk, beating until smooth but not fluffy.
• Stir in the flour and oats.
• Drop the stiff batter by the tablespoonful onto the prepared baking sheets.
• Bake for 8 to 10 minutes, until the cookies are set and not wet in the center.
• Remove from oven and let cool 5 minutes on the pan. Transfer to a rack to cool completely.
• FILLING:.
• Add 3/4 cup of the water into the bowl of an electric stand mixer.
• Sprinkle gelatin on top and let soften for 5 minutes.
• In a medium saucepan set over high heat, bring remaining 3/4 cup water, the granulated sugar, corn syrup, and salt to a boil.
• Cook, whithout stirring, until the mixture reaches soft-ball stage (234°F to 240°F), approximately 10 minutes.
• Attach the mixer's whisk. Using the low speed setting, beat the hot syrup into the gelatin mixture. Gradually increase the speed to high and beat until soft peaks form, 3 to 5 minutes. Beat in the vanilla.
• While waiting for the marshmallow to finish beating, line up half the cookies, flat side up, so you can spread them with frosting quickly.
• Spread half the cookies with a generous 2 tablespoons marshmallow. Top with the reamining cookies.
• You may wrap the pies individually, or store in an airtight container.