Oatmeal Whoopie Pies Food

OATMEAL WHOOPIE PIES

Steps:

• COOKIES:.
• Preheat oven to 350°F.
• Lightly grease (or line with parchment paper) two baking sheets.
• Cream together sugar, shortening, butter, salt, spices, baking powder, baking soda, and vanilla extract in large bowl.
• Add in the eggs and milk, beating until smooth but not fluffy.
• Stir in the flour and oats.
• Drop the stiff batter by the tablespoonful onto the prepared baking sheets.
• Bake for 8 to 10 minutes, until the cookies are set and not wet in the center.
• Remove from oven and let cool 5 minutes on the pan. Transfer to a rack to cool completely.
• FILLING:.
• Add 3/4 cup of the water into the bowl of an electric stand mixer.
• Sprinkle gelatin on top and let soften for 5 minutes.
• In a medium saucepan set over high heat, bring remaining 3/4 cup water, the granulated sugar, corn syrup, and salt to a boil.
• Cook, whithout stirring, until the mixture reaches soft-ball stage (234°F to 240°F), approximately 10 minutes.
• Attach the mixer's whisk. Using the low speed setting, beat the hot syrup into the gelatin mixture. Gradually increase the speed to high and beat until soft peaks form, 3 to 5 minutes. Beat in the vanilla.
• While waiting for the marshmallow to finish beating, line up half the cookies, flat side up, so you can spread them with frosting quickly.
• Spread half the cookies with a generous 2 tablespoons marshmallow. Top with the reamining cookies.
• You may wrap the pies individually, or store in an airtight container.

OATMEAL WHOOPIE PIES

Steps:

• *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.Preheat oven to 350 degrees.Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.FILLING #1 Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)FILLING #2 (That's the Best Frosting I've Ever Had, by MissyDew.)In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.Cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.Scoop a small amount onto cookies, pressing a second cookie on top.

OATMEAL WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
• Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light.

DEVIL'S FOOD WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.

AMISH OATMEAL WHOOPIE PIE COOKIES

Steps:

• For oatmeal cookie mixture -- cream butter, sugar and eggs.
• Sift together flour, salt and baking powder and add to creamed mixture.
• Add cinnamon and oatmeal.
• Mix well. Add soda to hot water and add to batter -- mix well.
• Drop by tblspoon onto greased cookie sheet;
• bake 19-15 min in 325* oven.
• For filling, combine egg white, vanilla, milk and 1 cup of powdered sugar.
• Cream well.beat in mixing bowl about 10 minutes.Add rest of ingredients and beat an additional 2-3 minutes.
• Put filling between 2 cookies.
• Wrap each whoopie pie cookie in plastic wrap.

OATMEAL WHOOPIE PIES

Steps:

• 1. Cream sugar and shortening.
• 2. Add eggs: then add salt, cinnamon and baking powder.Add soda dissolved in hot water. Gradually add flour and oatmeal.
• 3. Drop batter by heaping teaspoons onto greased cookie sheet.Bake at 350 degrees for 8-10 minutes or until brown.
• 4. Filling: 1 egg white,beaten 2 Tablespoon(s) milk 1 teaspoon vanilla 1 cup confectioners sugar. Beat well. Add 1 more cup confectioners sugar and 3/4 cup shortening.Beat well.
• 5. Spread dab of filling on flat side of cooled cookie. Top with another cookie to form a sandwich pie.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.