Scrumptious Oatmeal and Honey Whoopie Pies

Oatmeal and Honey Whoopie Pies

I made my second batch of Whoopie pies and they are soo...good! Watch out Little Debbie! These are so much better than the oatmeal cream pies plus you can't go wrong when they are made fresh! Not sitting on a store shelf going stale. They were quick, easy, and delicious... my kind of baking! I made the Oatmeal Whoopie found on p. 61 of the book Whoopie Pies and filled it with Honey Buttercream filling found on p. 85. The great thing about the whoopie is you have endless possibilities. You can mix and match flavors and fillings. (recipes below.)

FYI: I was 1/2 cup short on oats so I substituted with 1/2 cup of whole grain pastry flour instead and I did not grind the oats. I used a cup of oats with a 1/2 of the whole grain pastry flour. Add the flour a little at a time to adjust the consistency of the batter. You may not need quite that much. I did not have a lemon or lemon juice that the filling called for so I omitted it and it still tasted fabulous! The pictures are of my finished whoopie pies.

 

Oatmeal Whoopie
p.61 of Whoopie Pies

Ingredients:

• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup (packed) brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
•  1 1/2 cups rolled oats (not fast cooking)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup raisins (optional)
• 1/2 cup chopped pecans or nuts of your choice (optional)

Instructions:

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until light and creamy, about 3 minutes.

In a food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 11 minutes each or until cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Makes about 48 two-inch cakes.


Honey Buttercream (Filling) 
p. 85 of Whoopie Pies

Ingredients:

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 to 4 tablespoons heavy whipping cream
• 2 teaspoons honey
• 1 teaspoon fresh lemon juice
• pinch of salt

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, honey, lemon juice, and salt and beat on high speed until smooth, about 3 minutes.

I used a recipe from the book titled Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes by Sarah Billingsley and Amy Treadwell