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You can’t buy a boxed oatmeal cream pie that compares to these whoopie pies. You just can’t. I know an Amish family that lives down the road from me a bit and they own and operate their own country store. They sell all kinds of whoopie pies/gobs and one of them just happens to be oatmeal cream. I love scooping up these yummy pies and stashing them away as a forbidden treat. I call them forbidden because I’m on a diet and these things ain’t waistline-friendly haha!
I do declare after I ate these oatmeal cream pies, my eyes became wide as saucers.
2 c. packed Domino brown sugar
3/4 c. Kerrygold butter, softened
2 Eggland’s Best eggs
1 t. McCormick cinnamon
1 t. baking powder
3 T. boiling water
1 t. baking soda
2 1/2 c. Gold Medal flour
2 c. quick oats
1 egg white (can omit)
2 T. milk
1 t. vanilla extract
2 c. confectioner’s sugar
3/4 c. shortening
Preheat oven 350 degrees
Cream butter with the brown sugar until light and fluffy.
Beat in the eggs and mix well.
Stir in the cinnamon, baking powder, boiling water, baking soda, and flour. Mix to combine.
Stir in the oats.
Drop cookies onto non-stick pans. I used a 1 T scoop, which I recommend.
Bake for 8-10 minutes. You’ll want the cookies to have a light brown color. Do not overbake! Let cookies cool, then pair cookies of similar shape together.
Put around 1 t. of filling on one cookie and top with another cookie.
Continue until all cookies have been made into whoopie pies.
To make the filling:
Beat egg white. Mix in milk, vanilla, and 1 c. confectioner’s sugar. Beat in the shortening and remaining sugar. Beat until light.
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Quick Tip: Individually wrap these yummy little pies up with Saran wrap.