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Oatmeal Whoopie Pies Ingredients

Filled with buttercream, marshmallow fluff, or sweet icing they are the perfect fun treat to fill your sweet tooth! Check out our favorite best chocolate oatmeal whoopie pie recipe and some more fun and crazy combos.

Course Dessert
Cuisine American
Keyword Oatmeal Whoopie Pies
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 15 servings
Calories 158 kcal

Ingredients

  • 1 3/4 cups all-purpose flour +2 tbsp all-purpose flour
  • 1 cup quick oats slightly ground in a food processor
  • 2 tsp cocoa powder
  • 1 1/2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg ground
  • 1/4 tsp ginger ground
  • 1/2 cup butter softened
  • 1/2 cup shortening unflavored
  • 1 1/4 cups granulated sugar
  • 2 1/2 tbsp molasses
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/8 tsp coconut extract (for a slightly more noticeable coconut flavor - increase to 1/4 tsp)

Marshmallow Buttercream Filling

  • 1/2 cup butter nearly at room temperature
  • 1/4 cup shortening unflavored
  • 1 1/2 cup powdered sugar
  • 7 ounce marshmallow creme
  • 10 oz good baking chocolate

Instructions

  1. Preheat oven to 350 degrees.

  2. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.

  4. Stir in eggs, mixing until combined after each addition. Mix in vanilla and coconut extract and melted baking chocolate.

  5. Slowly add in dry ingredients and mix until well combined.

  6. Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on a cookie sheet without shaping), transfer to a  lined baking sheet, fitting 9 per sheet.

  7. Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't overbake). Allow cooling for several minutes on the baking sheet before transferring to a wire rack to cool.

  8. Cool completely then spread marshmallow buttercream filling along the bottom side of one cookie and sandwich to the bottom side of another cookie.

For the marshmallow buttercream filling:

  1. In the bowl of an electric stand mixer fit with a paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes.

  2. Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.