Saturday, October 15, 2011

Oatmeal Cream Pies

While I enjoy a nice traditional whoopie pie, I couldn't wait to try this variation.  It tastes kind of like a Little Debbie oatmeal cream pie, only much more delicious!  The oats give a nice texture to the cakes, and the sweet filling pairs so incredibly well with the cinnamon spiced cakes.  I brought these to work and they were quickly devoured.

Adapted slightly from "Whoopie Pies"

4 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 1/2 cups rolled oats (not fast-cooking)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt

3 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
3 to 4 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt

1. For the cakes, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large mixer bowl, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until light and creamy, about 3 minutes.

3. In a food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.

4. Using a spoon or small cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

5. For the filling, in the work bowl of a mixer, beat together the powdered sugar and butter, starting on low and increasing to medium speed until the mixture is crumbly, about 1 minute. Add the cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes.

6. To assemble, spread filling onto the flat side of one cooled cake and top it with another cake, flat side down. Repeat with the rest of the cakes and filling.

This post is linked to Sweets for a Saturday.


  1. Oh my, I have to try these. Little Debbit oatmeal cookies are one of my guilty pleasures! These cookies look delicious! I saw your post on Sweets for a Saturday. I posted my pumpkin butterscotch cookies if you'd like to check them out :)

  2. Good Golly Miss Molly! I made these for the SMU Athletics Department's Dig Pink breast cancer awareness event (I colored the cream filling pink), and they were beyond amazing! Thanks for sharing the recipe!