Sometimes the recipes for my whoopie pies are inspired by a particular craving, sometimes by a particular seasonal treat, sometimes a suggestion by a friend, and sometimes they are just based on the ingredients I have on hand.
I knew I wanted to make a Nutella-cream cheese filling (and I had both Nutella and cream cheese) but I hadn’t totally decided on what kind of whoopie to stuff it in – vanilla, chocolate, chocolate chunk, something boozy… Well, I went shopping and meant to pick up either milk or buttermilk (I normally just have almond milk at home) but I completely forgot. I got home and realized that the only Whoopie Pies I could make without milk or buttermilk were the oatmeal ones. Besides the necessity to make these based on what I had on hand, I also wanted to try this recipe out since it was one of the few recipes in Whoopie Pies that I hadn’t yet tried!
I actually really liked the texture contrast between the chewier oat-y Whoopie Pies and the smooth Nutella filling. Also, in case you are wondering, the Whoopie Pies are still soft (no crispy cookies here!) and “whoopie-pie-like”! And the filling is not at all lacking in Nutella taste! Yum!
Oatmeal Whoopie Pies – from Whoopie Pies (makes about 18 filled Whoopie pies)
- 1/4 cup butter, at room temp
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup rolled oats
- 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp salt
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer (or in a regular bowl and use your hand mixer), cream together butter and sugars until fluffy and pale, about 3 minutes. Beat in the eggs one at a time and add the vanilla.
- In a food processor, blender, or Magic Bullet (my preference!), process 3/4 cup of oatmeal until it resembles whole grain flour (as can be seen in the picture on the right – in contrast to the unprocessed oats on the left). Transfer to a bowl and add the flour, baking soda, cinnamon, salt and remaining oats. Stir together.
- Add the dry ingredients to the wet and beat on low until combined.
- Spoon or scoop 1 to 1.5 Tb of batter onto the baking sheets about 2 inches apart. Bake for about 11 minutes or until the cookies are set and edges just start to brown.
- Let cool 3-4 minutes on the on the pan before transferring to a cooling rack.
Nutella Cream Cheese Filling
- Beat together Nutella and cream cheese.
- Add icing sugar 1/2 cup at a time until a medium consistency is reached. If you add to much and it becomes stiff, add milk 1 tsp at a time until it is soft and smooth!