Take A Seat Little Debbie. These Homemade Oatmeal Whoopie Pies Have Just Stolen Your Thunder.

You can’t buy a boxed oatmeal cream pie that compares to these whoopie pies. You just can’t.

Check out what my pals over at The Pioneer Woman had to say about this recipe:

“I made these sweet little numbers over the weekend, and they were gone within twenty-four hours. I won’t go into detail about who ate how many. The reason for this is that I don’t want you to know how many I ate. It would shock the socks right off your feet.”

I do declare, after I ate these oatmeal whoopie pies, my feet were bare.

Ingredients

Cookies:

2 cups Domino Brown Sugar

1/2 cup Land O Lakes Butter, Softened

1/4 cup Shortening (Crisco)

2 whole Eggland’s Best Eggs

1/2 teaspoon Morton Salt

1 teaspoon McCormick Ground Cinnamon

1 teaspoon Clabber Girl Baking Powder

3 Tablespoons Boiling Water

1 teaspoon Baking Soda

2-1/2 cups Gold Medal Flour

2 cups Quaker Quick Oats

FILLING OPTION #1

Jet-Puffed Marshmallow Creme

FILLING OPTION #2

5 Tablespoons All-purpose Flour

1 cup TruMoo Milk

1 teaspoon Vanilla

1 cup Butter

1 cup Granulated Sugar

Instructions

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.

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Quick Tip: Individually wrap these yummy little whoopies up with Saran wrap.

Thank you to Food Network for this great recipe.