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Oatmeal whoopie pies

Oatmeal whoopie pies

Oatmeal whoopie pies may be my favorite cookies ever!. Whoopie pies are cookies that have a filling, meaning they are like a cookie sandwich, with something on the inside. These whoopie pies are oatmeal cookies with a marshmallow filling.

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Oatmeal whoopie pies recipe

I’m not kidding when I say they are probably some of the best cookies I’ve ever tried. The oatmeal cookies themselves are soft, chewy, with that texture we all love in most cookies. And then, with the white filling, these are a total dream.

These cookies melt in your mouth, and you notice just a little bit of the oatmeal texture when eating them. They are neutral tasting cookies, which I think most people enjoy.

If you have never tried this type of cookies, really, this is the time, because you are going to love them! They are a quite famous type of cookies in the United States, and probably in more places in America as well.

When you eat them the filling comes out a little bit to the sides, as you bite, and there is no better feeling than this, and wanting to eat another one.

How to make oatmeal whoopie pies

In the recipe, for the oatmeal cookies we use molasses, which is a type of cane honey that is quite pure, and very deep black in color. This ingredient is a bit difficult to find in many places, so I recommend that you plan ahead. You can find it on the internet, large supermarkets with a lot of variety of products, or in specialized cooking shops.

The best oatmeal whoopie pies

As for the marshmallow fluff, we use a brand called “marshmallow fluff” which can also be found in specialized stores. If you are outside the United States and Mexico you will have to go to an American or Latin products store to have a better chance of finding it.

If you like this recipe, you have to check out our oatmeal and oat molasses muffins with banana and apple recipe.

Oatmeal whoopie pies

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Prep Time 25 mins
Cook Time 12 mins
Resting Time 15 mins
Total Time 52 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 15


For the cookies:

  • 2 C (260 gr) all purpouse flour
  • 1 tsp ground cinnamon
  • 1 tsp (5 gr) baking soda
  • 1 tsp (5 gr) salt
  • 1 C (225 gr) unsalted butter, at room temperature
  • 1 C (200 gr) brown sugar
  • 2/3 C (133 gr) white sugar
  • 2 eggs, big
  • 1 tbsp (15 ml) molasses
  • 2 tsp (10 ml) vanilla extract
  • 2 1/2 C (215 gr) rolled oats

For the filling:

  • 1/2 C (112 gr) unsalted butter, at room temperature
  • 1/4 C (56 gr) vegetable shortening
  • 1 1/4 C (153 gr) confectioners sugar
  • 1 tsp (5 ml) vanilla extract
  • 1/4 tsp (1.2 gr) salt
  • 1 container (200 gr) marshmallow fluff


For the cookies:

  • Preheat the oven to 180° C. Place baking paper on two rectangular baking trays of approximately 45cm x 33cm.
  • In a medium bowl, sift the flour with the cinnamon, baking soda and salt.
  • In another large bowl, beat the butter with the two types of sugar with an electric mixer or balloon whisk for 2-3 minutes until the mixture is light and fluffy.
  • Add the eggs plus the molasses and vanilla extract. Beat for a further 1 minute until just combined.
  • Add the flour mixture and beat just 30 seconds until smooth.
  • Finally, add the oat flakes and beat until well combined and smooth.
  • Spoon out portions of the dough and form balls of approximately 3-4 cm in diameter (can be done with the measure of 1 1/2 measuring spoons). There should be 30 balls of dough.
  • Place the dough balls in the moulds 5 cm apart so that they do not stick together when baking.
  • Bake at 180° C for 10-12 minutes until lightly browned and the centre looks a little raw (this is because they should be very soft).
  • Remove the biscuits from the oven and leave to cool completely on a wire rack before filling.

For the filling and assembly:

  • Place the butter with the shortening in a large bowl and beat with an electric mixer or balloon whisk for 2-3 minutes until very smooth.
  • Add the icing sugar with the vanilla extract, salt and beat for a further 1 minute until fully combined.
  • Add the marshmallow creme and beat for 2 minutes until very creamy and smooth.
  • Take half of the biscuits and place them base side up to spread enough filling using a spoon. Then take the other half of the biscuits and place them on top of the biscuits with the filling to form biscuit sandwiches or whoopie pies.
  • Let the whoopie pies rest for at least 15 minutes before eating to firm up.
Tried this recipe?Let us know how it was!
Oatmeal whoopie pies

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