Reviewed: Mar. 30, 2011

I'm thinking this cookie will never get a bad review! I read some of the notes and baked mine for 8.5 minutes plus I used a marshmallow/powdered sugar/butter filling. These cookies are just about as perfect as I have ever tasted and after 3 days they are better than the first day. Thank you for the recipe and all of the great tips.

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4 users found this review helpful

Reviewer:

PJWEYERMAN

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

Reviewed: Mar. 25, 2011

DELICIOUS! I took a previous poster's advice and did 1/2 c shortening, 1 regular-sized jar of marshmellow fluff, 1/3 c powdered sugar and 3 tsp of hot water for the icing. I also cooked the cookies for 9 minutes so they were chewy. YUM YUM YUM!!!

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5 users found this review helpful

Reviewer:

baumanns

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Mar. 20, 2011

Oatmeal Whoopie Pies' Haiku: "Insanely tasty. Add zucchini and walnuts! Devoured so fast." I made these for a St. Patty's party, so I tinted the frosting green and added grated zucchini and some toasted, chopped walnuts to the cookie mix. They were totally like those oatmeal cream pies that I remember my Dad tucking in my lunchbox when I was a kid. These were seriously good, and I would've enjoyed them just as much w/o the decadent frosting. And yes, there were lots of "Whoopies!" being blurted out in between bites.

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2 users found this review helpful

Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Mar. 16, 2011

My fiance and his son CANNOT keep their hands off these whoopie pies! Completely great according to them. I do wish the filling ingredients were increased according to the amount of cookies one can make. Each time I make this dish I do not have enough filling. Will increase next time and see what happens. :)

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3 users found this review helpful

Reviewer:

Kimmer

Reviewed: Mar. 11, 2011

I'd like to give this five stars but I couldn't bring myself to use the shortening called for in the cream recipe. The cookie made as directed is delicious. Others advised cooking for only 9 minutes but I had to cook for a total of 11, must have been the difference in my oven. I recommend flattening them before baking so they're easier to eat later. I also added a tad of molasses to the cookie batter. I cut the recipe by 3/4 so I came away with 9 cookies and made the following cream mix: 2 tbs. butter, 3/4 c. marshmallow fluff, 1 tbs. cream cheese. YUM!

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Reviewer:

TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

Reviewed: Feb. 11, 2011

I was so excited about these, and they did not turn out well at all. The cookies looked like pancakes as they came out of the oven (they expanded and all mushed into each other, and they were totally flat) and they were rock hard. Not at all what I was expecting. I gave two stars instead of one because they did taste good. I didn't bother making the frosting since it wouldn't have worked out with hard cookies. :( Bummer.

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1 user found this review helpful

Reviewer:

lkern31

Cooking Level: Intermediate

Living In: Doylestown, Pennsylvania, USA

Reviewed: Feb. 7, 2011

I made these for the Super Bowl. They were fantastic, and everyone loved them! After I read the reviews of under-baking them slightly to make a more "chewy" texture, I decided to bake some of them for 8 minutes and some for 9. The key word is SLIGHTLY, because the ones I baked for 8 minutes were too soft and they started falling apart. The ones I baked for 9 minutes were perfect. After reading the reviews about the vanilla filling I decided to use a different icing. I used the easy buttercream frosting recipe from this website (using all butter and no shortening) and the results were fabulous. I thought it complemented the oatmeal flavor perfectly. I will definitely use this recipe again!

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3 users found this review helpful

Reviewer:

Emilee

Cooking Level: Beginning

Reviewed: Jan. 1, 2011

these were absolutely amazing! I was short on eggs, so I used a peanut butter filling (3/4 cup butter, 3/4 cup peanut butter, beat. add 1/2 teaspoon salt, 3/4 cup confectioner's sugar. incorporate on low, and then beat on medium for 4 minutes.) and they turned out perfectly.

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Reviewer:

IsleOfPalms13

Reviewed: Dec. 26, 2010

These were really good! Everyone that tried them loved them. I would make them smaller next time around. I also used a filling from another review that uses marshmallow fluff.

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1 user found this review helpful