Recent variations of whoopie pie include oatmeal, and Martha Tompkins, Pittsburg, Kansas, sends versions of both. She writes: “I found extra confectioner’s sugar was needed to make the filling thick enough. You can also streamline it a little by using a good cinnamon roll recipe. The recipe is from The Best of Amish Cooking by Phyllis Pellman Good. I have made it, and it is delicious.”
Oatmeal Whoopie Pies
2 cups brown sugar
3/4 cup butter or shortening
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons boiling water
2 1/2 cups flour
2 cups oatmeal
2 egg whites, beaten
4 tablespoons milk
2 teaspoons vanilla
4 cups confectioner’s sugar, divided
1 1/2 cups shortening
Heat oven to 350°F. Grease cookie sheet; set aside.
For cookies, cream sugar and shortening. Add eggs; then add salt, cinnamon and baking powder.
Dissolve baking soda in boiling water; add to creamed mixture. Gradually add flour and oatmeal. Drop batter by heaping teaspoons onto prepared cookie sheet. Bake for 8 to 10 minutes, or until brown.
For filling, mix together egg whites, milk, vanilla and 2 cups confectioner’s sugar. Beat in shortening and remaining confectioner’s sugar.
To build pies, spread dab of filling on flat side of cooled cookie. Top with another cookie to form sandwich pie. Yields 3 dozen sandwich pies.