Chocolate Oatmeal Whoopie Pies

Whether you Call Them Moon Pies or Whoopie Pies, We Call Them Delicious!

oatmeal whoopie pies

A version of these called Moon Pies appeared in a 2012 issue of Bon Appetit and I was immediately taken in by combination of oatmeal, brown sugar, chocolate and, in the original recipe, dried cherries. I had raisins around and had to try them. Immediately. Loved the result. (I added some cinnamon for spice, too). Don’t overbake the cookies. You want them to be chewy, with crispy edges to contrast with the smooth, creamy filling. The chocolate topping makes them very messy, but believe me, no one complains. I brought these to a picnic along with little wet-wipes in foil packets and people were diving for these before eating lunch.

Chocolate Oatmeal Whoopie Pies
Author: 
Makes: Makes about 20 whoopie pies
 
Ingredients
Whoopie Pies:
  • 2 ¼ cup old-fashioned oats (not quick or instant)
  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks unsalted butter) at room temperature, cut into pieces
  • 1½ cups firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semisweet chocolate morsels or semisweet chocolate cut into ¼-inch chunks
  • 1 cup chopped pecans or walnuts
Filling:
  • 2, 7-ounce jars marshmallow crème
Topping:
  • ½ cup (3 ounces) semisweet chocolate morsels or semisweet chocolate, chopped
  • ½ cup heavy cream
  • 1 tablespoon honey
Instructions
  1. For the Whoopie Pies: Position racks in upper, middle and lower areas of oven. Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Whisk together oats, flour, baking powder, baking soda, cinnamon and salt in a bowl; set aside.
  2. Beat butter and sugar in a large bowl with an electric mixer until smooth, scraping down sides of bowl once or twice. Beat in egg and vanilla. Beat in flour mixture; just until blended, then fold in chocolate morsels and nuts.
  3. Drop generous 2-tablespoonful balls of dough (I used a #40 Zeroll scoop) evenly spaced on prepared pans. Lightly dampen fingers and press down to ½-inch thickness.
  4. Bake cookies for about 12 to 15 minutes or until light golden brown around the edges but the centers are still soft. Do not overbake. Place pans on racks to cool completely. Cookies can be made up to 2 days ahead. Store at room temperature in airtight container.
  5. For the Filling: Spread about 1 tablespoon of the marshmallow crème on the flat bottom of half the cookies. Top with remaining cookies, domed side up.
  6. For the Topping: Place chocolate in a heatproof bowl. Bring cream and honey just to a boil, whisk gently to combine, then pour over chocolate while still very hot. Let sit for a few minutes, then whisk gently until smooth. Drizzle chocolate topping over whoopie pies right before serving and serve with lots of napkins.

Image: Dédé Wilson

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