These Amish oatmeal whoopie pies are so good. They are just like the ones you can buy from Amish bakeries or farmers’ markets!
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These Amish oatmeal whoopie pies are great for just a treat or they look beautiful on a holiday cookie platter. They’re also a really fun cookie to bring to a holiday cookie exchange!
These whoopie pies have a few ingredients but besides that they are fairly easy to make. There’s no need to chill the dough for the cookies but I do recommend chilling the filling while the cookies bake and cool.
What are whoopie pies?
Have you ever had a whoopie pie before? The name is said to originate from children yelling, “whoopie!” when they found one of these delicious treats in their lunchboxes. They are soft cookie sandwiches with a fluffy and delicious marshmallow filling.
The original whoopie pie recipe or also called gobs originated from Amish kitchens. These cookie sandwiches are still very popular in the Lancaster, PA area. The first whoopie pies were usually chocolate or vanilla but over the years all types of a variations have come about including this oatmeal version.
To make these oatmeal whoopie pies with marshmallow filling, you’ll need:
- All purpose flour: The base of the cookie dough.
- Oats: I used quick oats.
- Corn starch: To help thicken the cookies.
- Baking powder and baking soda: To help the cookies rise.
- Salt: You will need just half of a teaspoon of salt.
- Cinnamon and nutmeg: To give the cookies a little spice.
- White sugar: To sweeten the cookies.
- Butter: I recommend using unsalted butter.
- Molasses: To help sweeten the cookies.
- Eggs: You will need two large eggs for this recipe.
- Shortening: Most all authentic Amish whoopie pie recipes use shortening.
For the filling:
- Vanilla extract
- Marshmallow fluff
- Powdered sugar
You will need a large bowl, medium bowl, mixer, and either a whoopie pie pan or you can use a baking sheet. If using a baking sheet, you will want to make rounded balls out of the dough.
How to make
For the filling:
I recommend making the filling first and letting it chill in your fridge while the cookies bake and cool.
To make the filling for these whoopie pies, combine the marshmallow creme, vanilla extract, powdered sugar, and slightly softened butter (do not completely melt the butter) in a mixing bowl.
Mix well on a low setting and then beat on high for about three minutes until the mixture becomes fluffy.
For the cookies:
Begin by preheating your oven to 350 degrees.
In a large mixing bowl add the flour, sugar, oats, corn starch, salt, baking powder, baking soda, cinnamon, and nutmeg.
Add in the shortening, butter, vanilla extract, and molasses.
Mix well with a hand mixer until while combined. Add the dough (about two tablespoons) to a whoopie pie pan or you can form balls and use a regular baking sheet.
Bake at 350 degrees for 10 to 12 minutes. Let the cookies cool.
Use a butter knife to spread the mixture on the bottom of half of the cooled cookies and then press them together.
Refrigerate for about 20 to 30 minutes before serving. Store any left over cookies in the refrigerator for up to three days.
How many cookies does this recipe yield?
It seems like you’re making enough cookies for a small army but since you have to stack the cookies with filling, you’ll end up with 10-12 cookies.
What is the filling made out of?
The filling is made from marshmallow fluff, powdered sugar, vanilla extract, and softened butter.
There are other variations that call for shortening or for egg whites but I prefer to use as little shortening in my recipes as possible.
I have also used whipped topping (think Cool Whip) before when I was out of marshmallow fluff and it was also a lighter but still very tasty filling for these cookies.
How do I store these cookies?
You’ll want to store these oatmeal whoopie pies in an airtight container inside of your refrigerator after preparing them due to the marshmallow filling. They will be good for three days after making, after that they start to get soggy.
Other Amish recipes:
- Amish Pumpkin Whoopie Pies
- Amish Banana Bread
- Amish Pumpkin Bread
- Amish Oatmeal Cookies
- Amish Chocolate Chip Cookies
Amish Oatmeal Whoopie Pies
- Whoopie pie pan or baking sheet
For the cookies
- 1 ¾ cups all purpose flour
- 1 cup quick oats
- 2 teaspoons corn starch
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter softened to room temperature
- 2 large eggs beaten
- 2 tablespoons molasses
- ½ cup shortening
- 1 teaspoon vanilla extract
For the filling
- 7 ounces marshmallow fluff or cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ stick butter softened to room temperature
For the filling
- Combine the marshmallow creme, vanilla extract, powdered sugar, and softened butter in a mixing bowl.
- Mix well on a low setting and then beat on high for about two minutes until the mixture becomes fluffy.
- Let the filling chill in the fridge while you bake and cool the cookies.
For the cookies
- Begin by preheating your oven to 350 degrees.
- In a large mixing bowl add the flour, sugar, oats, corn starch, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix well with a large spoon.
- Add in the shortening, butter, vanilla extract, eggs, and molasses.
- Mix well with a hand mixer until while combined. Add the dough (about two tablespoons) to a greased whoopie pie pan or you can form balls and use a regular baking sheet (grease it well).
- Bake at 350 degrees for 10 to 12 minutes.
- Use a butter knife to spread the mixture on the bottom of half of the cooled cookies and then press them together.
- Refrigerate for about 20 to 30 minutes before serving. Store any left over cookies in the refrigerator for up to three days.