Reviewed: Sep. 17, 2009

I usually make chocolate whoopie pies, but was looking for a recipe to use up some oatmeal. This recipe was quick, easy, and YUMMY! It got rave reviews from the guys my hubby works with - they say I am better than Little Debbie ;-)

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Dawn

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Reviewed: Aug. 23, 2009

These were excellent! I'm keeping this recipe for good!

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mochip

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Reviewed: Jul. 19, 2009

Great recipe, thank you for keeping it traditional! I spent a great deal of my youth in Pennsylvania Dutch country, where whoopie pies are still pretty much a staple. The filling has always been made with Crisco and egg whites and I never heard of anyone contracting "food poisoning", ever. In fact, you will see most any version of a whoopie pie at any local bake sale, wrapped individually in wax paper (just like the Tastykakes of yore,sigh) and I would bet they were made from a recipe handed down through the generations which included egg whites in the filling. Whoopie Pies are what they are...changing anything out would be breaking a long-standing traditional recipe.

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BLUCHIP

Cooking Level: Expert

Living In: Navarre, Florida, USA

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Reviewed: Jun. 29, 2009

Really great cookies. For the cream filling, I was able to cut back on the shortening by two tablespoons without sacrificing consistency. I also used rolled oats (not quick oats) and the cookies turned out just fine.

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JKTHEIN

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Reviewed: Jun. 24, 2009

Wow - these cookies are amazing. I would recommend that you unbake them slightly for a very soft and chewy cookie. The vanilla filling is perfect, not overly sweet. A definite crowd pleaser. Thanks for the great recipe.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 23, 2009

I used 1 cup butter, 2tsp vanilla, 4 cups confectioner's sugar for the filling and still had a lot of filling leftover. Don't use raw eggs in recipes as it can cause food poisoning.

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BonnieMD

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Reviewed: May 26, 2009

These are way better than the store bought version (and way less preservatives). I used the medium sized Pampered Chef scoop and flatened the dough out a tad on the cookie sheet. I baked them for a little over eight minutes and they came out perfectly done. With the PC scoop, the recipes made twenty sandwiches. I also sneaked a little (okay maybe a lot) of raw dough, so it may have made a few more. I used a little less shortening in my filling also. Yummy, yummy, yummy!

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messy_jessie

Cooking Level: Intermediate

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Reviewed: May 26, 2009

I loved the cookie part of this recipe! I also underbaked mine; they were so nice and chewy that way! The filling, however, tasted a little too much like shortening to me. Altogether, this is a good recipe, but if I make it again, I would definitely make a different filling. Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: May 22, 2009

I loved these, they remind of "Little Debbies" oatmeal cookies with a homemade taste. I under bake my cookies and flatten them a little with a fork so they are really chewy. Great recipe!

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: May 19, 2009

I did not try these finished, (just the raw cookie dough), but the family really likes these and told me to give them 4 stars. I couldn't get past the shortening taste of the filling in the little bit I tried on my finger. My family didn't seem to notice. I'm sure I will make these again for them.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Apr. 8, 2009

I substitued 3/4 c. refined coconut oil for the butter. The cookies turned out fabulous. I made large cookies and was able to make 24 or 12 pairs. To keep this soy free, for the filling I used Spectrum Organic Palm shortening, reducing the amount to 1/2 + 1/8 cup. Substituted coconut milk for regular milk. Overall very good results. Doesn't taste exactly like a LD Oatmeal creme pie but I'm happy and chemical free.

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EARLANDVALERIE

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Feb. 22, 2009

I love this recipe. What a neat twist on a whoopie pie. I was afraid the cookies may flatten too much with all butter and I considered using half butter flavored crisco but i decided to use half butter and half margarine and had good results. They held up well. I added 2 teas. vanilla to the cookie mix(I love vanilla extract and use it in nearly everything)! The only other thing I did was to add 1/4 cup marshmallow fluff to the filling ( and a little extra vanilla, of course)! These are great. Make them small though, because they are very sweet and rich. Yum

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Nov. 22, 2008

Oh boy were these good, so soft and chewy. I used cream cheese frosting II instead of the written filling.. just a personal preference.

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jelene

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

These are out of this world with or without the filling!!!!!!!

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HappyHousewife

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Western, New York, USA

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Reviewed: Sep. 19, 2008

The cookie itself tasted very good. I am giving this only 3 stars because i felt that the cookies were a little too hard. I thought they would be softer. Maybe i will try to undercook them next time to get them chewier. Also i wasn't too excited about the filling. Too sweet and wasnt too crazy about eating shortening. Will try again, with some adjustments. But not a bad start.

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Nicole

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Reviewed: Jun. 14, 2008

Delicious! Better than the cookie store at the mall!

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beaner2897

Home Town: Greensboro, North Carolina, USA

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Reviewed: Apr. 5, 2008

holy cow, these are sweet. i really like the cookies (although mine turned out crispy instead of soft - maybe i should have made them bigger?), but the filling is a bit too sweet for me. and it's a little synthetic tasting, due to all the shortening, i'm sure. i think perhaps a cream cheese filling that's a little less sweet would be better. so, these turn out incredibly sweet and rich. if that's what you're into, go for it! i baked mine at 325 for 12 minutes, because they got a little overdone at 350. once again, it could be that i made them too small. i rolled them into balls for a nice round shape.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Feb. 29, 2008

It was delicious! Cookies turned out really thick, made for a very big "sandwich" - would try to get the cookies a bit flatter next time.

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JEST

Cooking Level: Expert

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Reviewed: Oct. 23, 2007

Very Good! This is just my own little by accident tip. I made these on a hot day and the icing started to melt between the cookies so I put the cookies in the freezer. I wrapped each cookie in saran wrap and froze. So yummy, not too hard and the icing still soft. A yummy treat into a cool treat.

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wv_mtnr_cook_78

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Sep. 8, 2006

The oatmeal "pies" are just great oatmeal cookies themselves... but if you're looking for something really sweet then add the filling and sandwich them. They're great either way!!

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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