"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, October 3, 2015

Oatmeal Cream Whoopie Pies

We have discovered Whoopie Pies!  Making them has been a bit of an adjustment, the soft break a part cookies are something new for me to get used to..  The flavor is fantastic, they are just so darn soft.

I followed the recipe below with just a couple exceptions..I used light brown sugar (what I had) and Molasses instead of honey.

One other thing I have to note.  Most of the recipes I am seeing do not specify the size of eggs used.  I only keep Large eggs in my kitchen.  I believe this recipe is best suited to use Medium eggs.  The size of the eggs used will determine how much flour is used.  I should have used 2 cups of flour instead of the 1-3/4 cup.

Also, don't freak out when you see how much the cookie spreads out when baking.

Macaroni and Cheesecake Recipe


1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 tbsp. honey
1 3/4 cup all purpose flour
1 tsp. baking soda
1/8 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups quick cooking oats

Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside.

In the bowl of a stand mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.

In a separate medium sized bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and mix just until incorporated. Stir in oats until evenly distributed. Transfer dough to a large mixing bowl (this is so you can use stand mixer bowl for the frosting) and chill in refrigerator for 15 minutes.

Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even a bit smaller for smaller cookies). Bake for 8 to 10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely. Once cool, on the underside of one cookie spread the Cream Cheese frosting and top with another cookie. Store in an airtight container.

Whipped Cream Cheese Filling

8 oz.  Cream Cheese (Room Temp)
1/2 cup (1 stick) Butter (Room Temp)
2+ cups powdered sugar
1 teaspoon vanilla

Start out by whipping the cream cheese until light, add butter and continue to whip.  You will know when it's ready, it becomes very light and smooth.  Add vanilla and slowly start adding the powdered sugar until soft peaks form.

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