Whoopie Pies are big here in Pennsylvania. These little cakes that include yummy cream are indulgent yet homey. The generally accepted notion of the name “Whoopie Pie” is thought to come from the exclamation of Amish children who would open their lunch boxes to find these cakes and then yell “Whoopie!”
Getting the Whoopie Pie shape perfect can be a pain if you don’t have a Whoopie Pie mold, but who needs another tin to store? Likewise, they can be a little labor intensive, since the cake and the cream are made separately.
Try this version instead, which has oatmeal raisin cookies as the “pie” and store-bought cream as the filling.
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups of oats (old-fashioned or steel-cut–uncooked)
1 cup raisins
Preheat your oven to 350°F.
In large bowl, beat the butter and sugars with an electric mixer on medium speed until creamy.
Add the eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt then mix well.
Add the oats and raisins, then mix well.
Using a cookie scoop for uniformity, drop dough onto un-greased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets and then remove to a wire rack to cool completely.
When cookies are cool, sandwich a dollop of marshmallow cream between two cookies. Wrap Oatmeal Raisin Cookie Whoopie Pies with plastic wrap to store.
Enjoy your homemade Oatmeal Raisin Cookie Whoopie Pies!