Whoopie pies are two cookies, layered back to back, with a thick layer of frosting in between. Some have a cake texture, some are crunchy and some (like today's post) are chewy. I like to wrap them individually so the cookies stay on the soft side (plus, since they are pre-wrapped, they are easy to toss into a lunch box, sort of like home made Little Debbie's oatmeal cookies.
2 cups brown sugar (I like dark brown)
3/4 cup butter (room temperature)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons boiling water
2½ cups all purpose flour
2 cups quick cooking oats
Preheat oven to 350 and spray cookie sheets with vegetable spray (I don't spray, I just use parchment paper).
Cream together the butter, brown sugar, eggs, salt, cinnamon, nutmeg, baking powder, baking soda and boiling water. Beat until mixture is light in color and fluffy.
Beat in the flour and oats. Let mixture sit for about 5 minutes.
Roll into balls about the size of a small walnut. These cookies don't "spread" a lot, so you can space them about 3" apart. Just try and make them all the same size.
Place the cookie dough balls on a prepared cookie sheet and bake at 350 for 10 minutes. The cookies will look like they need another couple of minutes, but they don't. Remove them from the cookie sheet and place on a cooking rack. If the cookies are puffed up... very lightly tap the top of the cookie with the back of a fork. Cool cookies completely.
1 cup butter (room temperature)
2 teaspoons vanilla
4 cups powdered sugar
4 tablespoons milk
Mix everything (starting with only 3 tablespoons milk) and add the other tablespoon if the frosting is too stiff.
Use the frosting, generously, to "glue" two cookies together.