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Amish Oatmeal Whoopie Pies
What is an Amish Oatmeal whoopie pie? Or maybe the simpler question is, What is a whoopie pie? A whoopie pie is simply two cookies with frosting sandwiched between them. Sometimes also known as gobs.
But I grew up in Lancaster County, and we called these sandwich cookies "whoopie pies". The most common whoopie pie is probably the chocolate whoopie pie, but we used to make different variations, such as oatmeal whoopie pies, pumpkin whoopies, and chocolate chip.
The Amish oatmeal whoopie pie is similar to the Little Debbie Oatmeal cream pies. But, of course, homemade whoopie pies taste so much better!
Pennsylvania Dutch Oatmeal Whoopie Pies
I have no way of knowing for sure where the Amish whoopie pie recipe originated or where its name comes from. Some seem to think that they originated with the Pennsylvania Amish housewives.
One theory for the origin of the name goes like this: An Amish housewife invented the whoopie pie with remnants of cake batter and frosting. When her kids found it in their lunch box, they exclaimed "Whoopie!"
That's a humorous theory 🙂 and I don't suppose that we will ever know for sure where the name came from. But one thing I do know is that whoopie pies are amazing, and they are a well-loved treat among the Amish and my family as well.
My mom-in-law used to can and sell gourmet pickles. And in the fall we took the pickles to numerous craft shows to sell.
For a few years, I also baked several trays of Amish whoopie pies to take along and sell. There were some interesting reactions when people walked by our table and saw my sign for whoopie pies. But they were a great seller, and I never had enough.
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Oatmeal Cookie Whoopie Pies
To make oatmeal whoopie pies, start by mixing the cookie dough. It's pretty much the same as making a regular chewy oatmeal cookie recipe.
Mix your ingredients and drop by scoopfuls onto greased cookie sheets. Bake and transfer onto wire racks to cool.
My cookies never seem to all turn out exactly the same size, shape, etc. So I pair up my cookies with one that's closest to the same.
Now you need to whip up a batch of the Amish whoopie pie filling recipe. Then spread a layer of filling on one cookie and top it with its partner to make a whoopie pie.
Amish Whoopie Pie Filling
This whoopie pie filling recipe has raw egg whites. It makes a very light and fluffy frosting. If desired, you can use pasteurized egg whites. But if you don't feel comfortable eating raw egg white then simply omit the egg white. Your frosting should still turn out ok.
Whenever I made them to sell, I used a whipped buttercream frosting recipe instead, such as the one I use for pumpkin whoopies (leave out the pumpkin pie spice). Because I did not want to sell anything with raw egg whites in. But when I make them for us, I use this recipe.
Storing Oatmeal Whoopies
Wrap each whoopie pie individually in plastic wrap to store. Keep them in an airtight container in a cool place for up to two or three days.
If you want to extend their shelf life, you can refrigerate oatmeal whoopie pies. This can help to preserve their texture and freshness for a few more days. However, keep in mind that refrigeration may affect the cookies, making them firmer.
For longer-term storage, you can freeze oatmeal whoopies. I recommend freezing anything you won't get eaten within two days. Remove whoopie pies from the freezer at least 30 minutes before serving, to give them time to thaw.
Honestly, if you can keep everybody from eating all of them the first day, they are moister and taste even better on the second day. You may want to make a double batch of these cookies because they disappear fast.
Homemade Oatmeal Cream Pies
My family is always delighted when I make these Amish oatmeal whoopie pies. They also love it when I make chocolate or pumpkin whoopie pies. But oatmeal whoopie pies are a favorite, especially with my husband.
A cookie scoop is nice for making them. It's less messy than using a spoon and it's easier to get uniform-sized cookies.
This oatmeal whoopie pie recipe only makes about ten giant whoopie pies, but you could use a small scoop and make mini whoopie pies.
If you get to try this recipe for Amish oatmeal whoopie pies, I'd love it if you left a comment and star rating below. Thank you!
More Amish Cookie Recipes
Molasses Crinkle Whoopie Pies
Chocolate Whoopie Pies
Pumpkin Cookies with Caramel Frosting
Soft and Chewy Amish Gingersnap Cookies
Chocolate Peanut Butter Chip Cookies
Mint Surprise Cookies
I hope you enjoy chewy Amish oatmeal whoopie pies. If you try this recipe, I'd love it if you left a comment and star rating below.
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Amish Oatmeal Whoopie Pie Recipe
Amish Oatmeal whoopie pies are simply two oatmeal cookies with frosting sandwiched in the middle. An amazing treat that is similar to Little Debbie oatmeal cream cakes, but so much better!
5 from 5 votes
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Prep Time 30 minutes mins
Cook Time 10 minutes mins
baking in batches, cooling, and frosting 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine Amish
Servings 20 small whoopie pies
Calories 641 kcal
Ingredients
Cookies:
- 1 3/4 c. brown sugar
- 3/4 c. butter, softened 1 1/2 sticks
- 2 large eggs
- 2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 1/2 c. quick oats
- 1 tsp. cinnamon
- 2 tsp. baking soda mixed with 3 Tbs. boiling water
Filling:
- 2 egg whites
- 1 Tbs. vanilla
- 2 Tbs. milk
- 4 c. confectioners sugar
- 1 c. crisco shortening
- 2 Tbs. flour
- 1/8 tsp. salt
Instructions
For the cookies:
Preheat oven to 350°.
Cream butter, brown sugar, and eggs.
1 3/4 c. brown sugar, 3/4 c. butter, softened, 2 large eggs
In a separate bowl, whisk together the flour, salt, and baking powder. Add this to your creamed egg mixture.
2 c. flour, 1/2 tsp. salt, 1 tsp. baking powder
Add cinnamon and quick oats. Mix well.
2 1/2 c. quick oats, 1 tsp. cinnamon
Add baking soda to boiling water and add this mixture to the batter. Scrape the sides of the bowl and beat until combined.
2 tsp. baking soda mixed with 3 Tbs. boiling water
Scoop batter onto greased cookie sheets. Bake for about 10 - 12 minutes, or until lightly browned.
Let the cookies rest on the tray for about a minute before removing them to a wire rack to cool.
For the Filling:
Beat egg whites, vanilla, and milk, with the whisk attachment. Add 1 cup powdered sugar and cream well.
2 egg whites, 1 Tbs. vanilla, 2 Tbs. milk
Add remaining ingredients and beat to combine. Scrape the sides and bottom and beat on high speed until light and fluffy, at least one minute.
4 c. confectioners sugar, 1 c. crisco shortening, 2 Tbs. flour, 1/8 tsp. salt
Sandwich the filling between two cookies to form a whoopie pie.
Wrap each whoopie pie with plastic wrap to store. Whoopie pies freeze well.
Notes
You can substitute 1/2 of the butter for shortening if desired.
I like flatter cookies, especially when making whoopie pies. But if you like fatter cookies, you may want to add an extra 1/2 cup of oats.
This recipe makes about 20 small whoopie pies or 10 large whoopie pies.
The frosting contains raw egg whites. They help to create a light and fluffy frosting. But if you do not feel comfortable with eating raw egg whites just omit them. Your frosting should still turn out ok. If it's too thick just add another Tbs. of milk. Or fill them with your favorite buttercream recipe.
*Nutrition is approximate.
Nutrition
Serving: 1whoopieCalories: 641kcalCarbohydrates: 107gProtein: 8gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 36mgSodium: 298mgPotassium: 178mgFiber: 4gSugar: 67gVitamin A: 248IUVitamin C: 0.01mgCalcium: 59mgIron: 3mg
Keyword Amish oatmeal whoopie pie recipe, Pennsylvania Dutch Whoopie Pies
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Regina
Is that salted or unsalted butter?
Reply
Anna
I always use salted.
Reply
Pam
Why baking soda AND baking powder?
Reply
Chrissie Odeen
Baking POWDER gives a bit of an instant boost to any batter - baking SODA gives move of a sustained boost to a baked product!!! It's quite common to see the two combined: give something of a 1-2 punch effect to the list and rise of a baked product!! 🙂 Best of luck - these were DELICIOUS - my first batch, I just served as cookies and there were ZERO leftovers!!!Reply
Micah
Mine went flat like a cookie also! Super annoyed! I followed it all correctly also as I’m an experienced baker. 🤷♂️ I’ll try again using more flour or oats and chilling the dough prior to baking and see if that makes a difference.🙏🤞
Reply
Anna
I'm sorry that you were disappointed! They are supposed to be like a cookie. But I've used this recipe many times and mine are never very flat. I'm not sure what makes the difference, but yes, you can add more oats if you want them thicker.
Reply
Brittany Walters
I ran into a problem cooking them today. Thinking maybe I put too much baking soda by measuring tbsp instead of tsp but I really don’t know. They ended up flattening like a tortilla. When I’ve made them in the past, they’ve never really stayed plump and I’m curious why. Thanks!
Reply
Anna
Hmm..I'm sorry that happened for you. Did you follow all the instructions? I'm at loss as to what would have made this happen if you followed instructions. Was your batter very runny?? Did you melt the butter or just use softened? Not sure that it should actually make much difference though. Usually if cookies get too thin they need more flour or in this case adding more oatmeal. Sometimes a different brand might make a slight difference. But I've never had these go flat on me.? I prefer flatter cookies versus really fat ones, and sometimes when I try recipes I seem to have the problem of cookies getting too fat for me. lol
Reply
Chrissie Odeen
When I bake, I always use HALF butter, HALF shortening – my Dad was always the baker in the family, and that was his “secret.” Shortening has a higher melt temperature than butter – a straight butter recipe will melt the butter faster, causing the cookie to melt and flatten. Straight-up shortening, results in puffier, softer cookies (which some people love!!!). But splitting the difference, means you still get a bit of chew, a bit of softness, but not a 100% crispy cookie like all all-butter cookie can produce… It’s our family’s experience, but try it once with the Nestle Toll House Chocolate Chip cookie recipe, and I swear you’ll be a convert!!! <3Reply
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.Reply
Anna
I am so glad you liked it! Thank you.
Reply
Kay
I made these and we loved them! I like my cookies soft, so I didn't let them get very brown - they were just barely brown when I pulled them from the oven, but I let them partially cool on the trays, then put them on a rack to finish cooling. They were nice and chewy, just how I like them! I used my own buttercream frosting to fill them.Reply
Anna
Thank you, Kay!
Reply
Kali Allen
These look great! I love cookies made with oatmeal. Even better with a filling.Reply
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