Amish Oatmeal Whoopie Pies Recipe — Soft Spiced Sandwich Cookies

These oatmeal whoopie pies come from my Amish grandmother’s recipe box. Soft, chewy oatmeal cookies are sandwiched with a light and fluffy homemade Amish frosting for a classic treat that works for dessert, a snack, or a grab-and-go breakfast. If you enjoy this recipe, try other Amish whoopie pie variations like chocolate or pumpkin whoopie pies.

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Amish Oatmeal Whoopie Pies

marilynpeight

Chewy oatmeal cookies filled with a light and fluffy Amish-style frosting — a classic whoopie pie perfect for breakfast or dessert.

4.50 from 18 votes

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Prep Time
20 mins

Cook Time
12 mins

Course
Dessert

Cuisine
Amish

Servings
1.5 dozen

Equipment

Mixing bowl
Piping bag or spatula
Measuring cups

Ingredients

2 cups brown sugar
3/4 cup butter softened
2 large eggs room temperature
1/2 teaspoon salt
2 1/3 cups all-purpose flour *see note
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups quick oats
2 teaspoons baking soda
3 tablespoons boiling water

Filling:

1 batch Amish homemade frosting

Instructions

Preheat oven to 375°F.

Cream the softened butter and brown sugar together until smooth. Whisk in the room temperature eggs.
Add salt, flour, baking powder, and cinnamon to the wet ingredients and mix until combined. Stir in the quick oats.
Combine the boiling water and baking soda, then quickly mix into the cookie dough until well incorporated.
Roll the dough into balls and place several inches apart on parchment-lined or greased cookie sheets. Bake 8–12 minutes, until lightly golden. Avoid overbaking for the best texture.
Cool the cookies completely. Spread or pipe frosting onto the bottom side of one cookie, then top with a second cookie to make a sandwich. Serve and enjoy.

Notes

Add flour only until the dough can be rolled between your palms. A little more flour helps if the dough is too sticky, but too much will make the whoopie pies dry.

For a softer whoopie pie, bake until lightly colored and set in the centers. For a chewier cookie, bake until a deeper golden color.

Tried this recipe?
Let us know how it was!

Equipment for these whoopie pies:

Mixing bowl — stainless steel bowls are sturdy and durable.
Piping bag or spatula — for filling the whoopie pies.
Measuring cups — stainless steel measuring cups work well.

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Ingredients at a glance: Quick oats, all-purpose flour, brown sugar, eggs, baking soda, boiling water, cinnamon, baking powder, salt, and butter.

Step 1: Cream the butter and sugar until smooth, then whisk in the room-temperature eggs. Room-temperature ingredients make creaming easier and yield a lighter cookie.

Step 2: Add flour, baking powder, cinnamon, and salt to the wet mixture and combine. Stir in the quick oats. Mix the boiling water with the baking soda, then quickly incorporate it into the batter.

Step 3: Roll the dough into balls and place them several inches apart on parchment-lined or greased sheets. If the dough is too sticky, add a little more flour — but avoid adding too much.

Step 3 continued: Bake in the preheated oven about 8–12 minutes until the edges are golden. Do not overbake for the best texture.

Step 4: Cool the cookies completely. Pipe or spread the frosting on the bottom of one cookie, top with another cookie, and press gently to form a sandwich.

Tips for frosting: A spatula works, but a piping bag with a round or Wilton tip gives a neat finish.

Storage: Individually wrap each whoopie pie. Store at room temperature up to 5 days or freeze up to 3 months.

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