Oatmeal Scotchie Whoopie Pies

  I grew up getting a Whoopie Pie every time we went to the local Amish Farm for our milk.  I don’t like plain chocolate, but I do think Whoopie Pies are sooo yummy!

  I have never been able to figure out what that middle frosting is made of, its sooo light and airy and creamy and good!  But now I know how, the secret ingredient is egg white, who knew!?

  I didn’t make the chocolate version, because it didn’t seem as “Fallish” as this Oatmeal Butterscotch rendition.  I made these for my Mary & Martha party last month, and they were quickly devoured!

   Last time I went to the store, I saw that they sell Oatmeal Scotchie break apart cookie dough, if you were in a hurry, that would be an easy way to make these in a hurry!!!!


Oatmeal Scotchie Whoopie Pies

{click title to print}

Oatmeal Scotchie Whoopie Pies



  • 2 cups Packed Brown Sugar
  • ¾ cups Butter
  • 2 whole Eggs
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • 3 Tablespoons Boiling Water
  • 1 teaspoon Baking Soda
  • 2-½ cups Flour
  • 2 cups Quick Oats
  • 2 cups Butterscotch Chips


  • 1 whole Egg White
  • 3 Tablespoons Milk
  • ½ teaspoons Vanilla
  • 2-½ cups Powdered Sugar
  • ¾ cups Shortening

Preparation Instructions

Preheat oven to 350*. In your Kitchen Aid, cream butter with brown sugar until light and fluffy. Beat in eggs, salt, cinnamon, baking powder and boiling water. Mix to combine. Stir in the oats.
Drop cookies using a cookie scoop to achieve a uniform size, onto lightly greased cookie sheets, and bake for 10-12 minutes. Cool completely before continuing with the frosting recipe.

Now, let me show you how to separate an egg, just in case you didn’t know! 🙂 Thanks to Dale for capturing this oh so exciting event for me!  tee hee 🙂

  Get out 2 bowls and an egg:

Separating an Egg 1

Carefully crack it, making sure to maintain the yolk in the bottom half at first.  I like to use the egg shell like this to pour it back and forth, catching the yolk, but allowing the white to run off into the bowl below.

Egg Separating 2

Back and forth and back and forth, careful not to break the yolk.  Do this until no more egg white remains.

Don’t waste that egg yolk, it can be used tomorrow morning in a batch of scrambled eggs!
And, TA DA!  You have a properly separated egg.


  Now to get it nice and fluffy!  

  I put it in my kitchen aid with the beater attachment, turn it to speed 10 and walk away. I have to walk away or I nervously watch, praying it works.  One teeny drop of yolk will ruin the whole batch of white you know.


   This part can take up to 15 minutes, so don’t panic.  We won’t continue the recipe until the white is nice and frothy, like this:

Egg White 

  Now that our egg white is ready, mix in milk, vanilla and 1 cup of powdered sugar. Beat in shortening and remaining sugar until light and fluffy. {You can add more milk or sugar depending on if it gets too stiff or too runny.}

Add a thick layer of filling to the bottom of one cookie and top with the bottom of another cookie.

   Refrigerate until serving time, then set out 15 minutes before hand to start to soften before eating.


Enjoy, these are soooooooo AMAZING!


Oatmeal Scotchie Whoopie Pie Collage

Melt In Your Mouth Butterscotch Cookies

When I saw these cookies at One Lovely Life, I knew I had to make them.  Like Emily, I think Butterscotch can be so fake tasting and overly sweet, but when I read the ingredients, my curiosity got the best of me. What WOULD that Butterscotch pudding powder do to the cookies?

The answer?


Dale hates butterscotch and was leery to even taste them. Now, I can’t get him to stay out of the cookies container!  {We have to take these and the Monster Cookies to a Cookie Exchange tomorrow!!!!}  Ok, ok, I am having trouble staying out of the container too, and may have had 3 today.

OK FINE, I had 5.  FIVE!  They are really oh-so soft and amazing.

The key to these cookies is NOT over-baking.  You are going to panic when you pull them out of the oven…these are not done!  Just trust me. They are fall apart in your hand, melt in your mouth, soft.

Melt In Your Mouth Butterscotch Cookies

{click title for easy printable}

Melt In Your Mouth Butterscotch Cookies short txt

  • 1 cup Butter, Softened
  • ¾ cups Brown Sugar
  • ¾ cups White Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 3-½ ounces, weight Package Of Instant Butterscotch Pudding
  • ½ teaspoons Salt
  • 1 Tablespoon Baking Soda
  • 2-½ cups Flour
  • 1 cup Ghirardelli Chocolate Chips {they Are Over Sized Chips And Oh So Good!}
  • 1 cup Butterscotch Chips {no Off Brand, Tastes Too Fake!}

In your mixer bowl, cream together butter and sugar. Add eggs and stir in vanilla and pudding mix. Add in dry ingredients, salt, baking soda and flour. Next, add in chocolate chips and butterscotch chips.
Using a small cookie scoop, place cookie dough on a parchment paper lined baking sheet, allowing room for spreading.
Bake at 350* for 5 minutes. {mine took 8} They cookies will look golden in color, and very soft in the middle, but that is part of the melt in your mouth goodness of these cookies! Use your judgment, but do NOT over-bake. Allow to cool for about 2 minutes before carefully transferring to a cooling rack. Store in an airtight container between layers of wax paper for best results.

Makes about 4 1/2 dozen cookies.

Happy Baking!


M is for Monster Cookies

 Happy Monday!  I hope you had a GREAT weekend!  Everyone is home from school today for Martin Luther King, Jr. Day!  YAY!  That automatically makes it a good Monday!

  Sooo, if you want to see how BRAVE I was this weekend. Follow this link to the 4 little Ferguson’s facebook page.   This is not for the faint of heart!  Click at your OWN risk, I had some people NOT too happy with me for posting. Gotta tell ya, that meat you buy in the store, didn’t originate in that pretty little package!  Just sayin. 🙂

On to the recipe:

  We have tried many a Monster Cookie recipe, but this one is hands down our favorite!  I found it way back in the old days, before I knew what food blogs were all about from Kitchen Scrapbook.  She was the first blog I ever followed, and she still has some of our favorite recipes!

This makes a HUGE batch! H_U_G_E!!!!  Like 200 cookies. 

  Feel free to half, or quarter it, to meet your needs.  FYI, we make a huge batch about once a year and freeze them between layers of wax paper in large Tupperware containers.  That way we are ready for:

“MO-OOOOOM! I need 3 dozen cookies for school tomorrow!”   🙂

Monster Cookies

{click title for easy printable}

Monster Cookies txt 2

  • 12 whole Eggs
  • 2 pounds White Sugar
  • 2 pounds Brown Sugar
  • 1 Tablespoon Vanilla
  • 8 teaspoons Baking Soda
  • 1 pound Butter Flavored Crisco
  • 2 pounds Peanut Butter
  • 18 cups Oatmeal
  • 1 pound Chocolate Chips
  • 1 pound M&Ms

Mix in order given. After oatmeal, slow down mixer and carefully add in chocolate chips and M&M’s. Drop by spoonfuls onto large baking sheets on parchment paper. Bake at 350* for 12 minutes. DO NOT OVERBAKE!

  Allow to cool for a minute or two before transferring to a cooling rack. Eat, or freeze between layers of wax paper in a large airtight Tupperware, to eat at a later time.

Like I mentioned, this is a HUGE recipe, so divide or quarter as necessary.

Here are the half quantities for your convenience:
6 eggs
2 cups white sugar
2 cups brown sugar
1 1/2 tsp vanilla
4 tsp. baking soda
1 cup Crisco
2 cups Peanut Butter
9 cups oatmeal
1/2 pound each chocolate chips and M&M’s

Happy Baking!


Oatmeal Cinnamon Raisin Cookies

  I am moving around a couple of posts this morning, to bring these cookies to you FAST!  Because, rumor has it, that Cinnamon Chips will soon be put away until next year.  WAH!  😦 You need to quickly go get some, and make these soft, chewy, amazing cookies before that happens! 

   Er, I uh, may or may not have gotten 6 bags the last time I was at the store for that very reason!

A foodie always needs to be prepared, right!?  🙂

Oatmeal Cinnamon Raisin Cookies

Oatmeal Cinnamon Raisin cookies txt

{click title to print}


  • 2 sticks Butter
  • 1 cup Packed Brown Sugar
  • ⅓ cups Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • 2-½ cups Quick Cooking Oats
  • 10 ounces, weight Cinnamon Chips
  • ¾ cups Raisins {I Did A Bit More!}

Preheat oven to 350*. Beat butter and sugars together until creamy. Add eggs and vanilla, beat well. Add flour and baking soda, then oats, cinnamon chips and raisins.
Drop by heaping spoonfuls on to an un-greased cookie sheet. {if your sheets are notorious for sticking, lightly spray or use parchment paper, but this may not be a problem for all of you, mine didn’t stick a bit}
Bake 10 minutes or until slightly browned. Do not over bake! Cool 1 minute then move to cooling rack. Store in airtight containers.  Makes about 4 dozen.

In a pinch for time? These can also be made into bar cookies!  Just spread the batter on to a lightly greased 9×13 pan and bake for 25 minutes at 350*, or until golden brown. Makes 3 dozen.

Mmm, mm good!


Buckeye Cookie Bars

Quick note:  For those that have been following 4 little Fergusons from the beginning, you know I post Monday – Friday at 8 am.  Due to the 125ish or so of you coming to visit every morning before 8, I figured I owed you an earlier post time.  Soo, I will now be posting M-F at 7 am! 🙂 Have a great one! Thanks for starting your day with us! 

This recipe comes from a friend and former neighbor.  If you like crumbly chocolate and silky peanut butter, than THESE are the Bar for YOU!

Buckeye Cookie Bars

(click to be taken to TK for easy printing)

Buckeye Cookie Bars collage


  • 1 package Chocolate Cake Mix
  • ¼ cups Oil
  • 1 whole Egg
  • 1 cup Chopped Cashews
  • 14 ounces, fluid Sweetened, Condensed Milk
  • ½ cups Creamy Peanut Butter

Preheat oven to 350*. In a large mixing bowl, combine cake mix, oil and egg. Beat until crumbly. Stir in chopped cashews by hand. Press crumb mixture into bottom of greased 9 x 13 pan, being sure to leave out 1 1/2 cups for the top.
In a medium mixing bowl, combine peanut butter and sweetened condensed milk until smooth. Spread over crust and top with remaining crumbles.
Bake for 25-30 minutes. Cool then cut into bars.

Dig in!  Dale says you HAVE to have a cold glass of Farm fresh milk to go with these.  Don’t tell him I said so, but I am pretty sure store-bought milk will do in a pinch! 🙂


Be sure to head to Post 2 for today. Pinterested: Making A Sock Bun.

Easy Pecan Toffee Cookies

I got this recipe off of a site of one of my favorite bloggers, The Better Baker

Mrs. Baker is an amazing cook, a dedicated wife & a child of God.  She and I have become great friends over the good ol’ http://www.  She encourages me and makes me smile with her sweet comments and kind words.  Go check out her site soon!  For now, check out her delicious and EASY cookie recipe below.  It uses a cake mix, how fast is that?!?!

  Easy Pecan Toffee Cookies


  • 1/2 c butter, softened
  • 1 (18 ozs) box yellow cake mix
  • 2 lg eggs
  • 1 Tbsp water
  • 1 pkg heath toffee bits
  • 1/2 c pecans, chopped fine

Preheat oven to 350. Mix butter, add cake mix, eggs & water. Mix well. Add toffee bits and pecans, mix by hand. Spoon onto ungreased cookie sheet and bake for 10 minutes. Transfer to cooling rack.

  You know Toffee is one of my two weaknesses, (caramel is the other) and these are just straight AMAAAAAZING!



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This Chick Cooks

If Fall Were A Cookie…..

If Fall were a cookie, it would taste like these:

blog food 006blog food 014

OH MY STINKIN’ WORD people, both of these cookies are SOOO good!

Pumpkin Cookies with Brown Sugar Icing

blog food 014


  • 2 cups Shortening
  • 2 cups Sugar
  • 2 cans (15 Oz Each) Pumpkin
  • 2 whole Eggs
  • 2 teaspoons Baking Soda
  • 1-½ teaspoon Ground Cinnamon
  • 1 teaspoon Salt
  • 4 cups All-purpose Flour
  • 6 Tablespoons Butter
  • 8 Tablespoons Milk
  • 2 cups Powdered Sugar
  • 1-½ teaspoon Vanilla Extract
  • 1 cup Packed Brown Sugar

Cream shortening, white sugar & pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350*.

To making frosting:
Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread over warm cookies.

Makes 4 or so dozen depending on your cookie spoon size.

This next cookie recipe was passed on to me by my friend, Nicole.  After several comments regarding this recipe, it has come to my attention that they originated here

Caramel Stuffed Apple Cider Cookies

blog food 006


  • 1 cup Butter, Softened
  • 1 cup Sugar
  • ½ teaspoons Salt
  • 10 packages (.74 Oz Each) Apple Cider Drink Mix
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 3 cups Flour
  • 14 ounces, weight Package Of Caramel Squares

Preparation Instructions

In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. (I had to add a teeny bit more flour to make the dough less sticky) Mix until just combined.
Refrigerate for about an hour. It makes the dough SO much easier to work with.
When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!).
Scoop out cookie dough ball about the size of a walnut.
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)

Makes roughly 4 dozen.

 Go.  Bake.  You know you want to!  (You can thank me later.)

Click on the titles for easy printing.

Happy Cookie Baking!

~T  🙂

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Melt In Your Mouth Monday

Rolo Candy Pretzels, Easy Toffee Bars & Puppy Chow Cookies

  Our first two Holiday baking projects, included Rolo Candy Pretzels, and Easy Toffee Bars.  And, as the title states, it was SO easy.  The kids were great!  This is an excellent baking project for kids to help with, just watch out for the hot pan during the M&M part!

Look at Avery in this photo…….

She sure kept a sharp eye out for the other kids, to make sure they didn’t sneak any candy while she wasn’t looking.

The oldest two didn’t even try to sneak a piece, but of course, Avery tried to snitch a Rolo when she thought no one was looking.  Always pushing the limits, that one.  I kept a close eye on her after that! 🙂

Avery, hard at work….

For being such great helpers, they each got a Rolo Candy for dessert. Yummy!

Rolo Candy


24 Mini Pretzels

24 Rolo Candies, Unwrapped (great job for the kids!)

24 M & M’s of your choice* (we did some regular, some PB and some mini)

*Or 24 pecan halves can be used instead.

1.  Preheat your oven to 350*.

2.  Place mini pretzels on a large baking sheet.  Top each pretzel with a Rolo Candy.  Place in the oven for 5 minutes, or until the Rolo starts to melt.  (Don’t melt them all the way, they will still look normal at the 5 min. mark)

3.  Remove from oven and lightly press an M&M to the middle top of each Rolo.

4.  Let cool before serving or transferring to a Tupperware.

Easy & Yummy! 


Easy Toffee Bars


15 Graham crackers

1 cup butter

1/4 cup chopped nuts, sprinkles or candy of your choice

1 cup packed brown sugar

1 bag Milk Chocolate chips

Heat oven to 400*.  Line a large baking sheet with foil, spray with cooking spray.  Arrange whole graham crackers in prepared pan, breaking some as needed to get them to fit.  Do this until the entire bottom is covered.  In a medium saucepan, combine brown sugar and butter, melt and bring to a boil until foamy.  Remove from heat, pour over crackers and spread until covered.  Bake for 5 minutes, or until bubbly all over.  Remove from oven and immediately sprinkle with chocolate chips.  When chips are soft, spread until smooth and evenly covered.  Sprinkle with toppings of your choice and chill for 30 minutes.  Break into pieces before serving or storing in fridge.


    This next recipe took from 11 am when I started the recipe, to 8 pm when I packed the last cookie away.  No, it is not because I made a huge batch (just a double), or that it’s a complicated recipe. (just messy and time-consuming) It’s because I had no less than 1000 interruptions, a chocolate dipping sauce coagulation catastrophe, and a large break in the middle of the mess, to make & ingest lasagna, as well as a period of time where my mom came to visit, and took over cookie-dipping duty, while I bathed the children……

Otherwise? It wasn’t all THAT bad.  The outcome was worth it, these are delish!

Puppy Chow Cookies


2-½ cups Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

¼ teaspoons Salt

¼ teaspoons Nutmeg

2 sticks Butter, Softened

1 cup Peanut Butter

1 cup Brown Sugar

¾ cups Granulated Sugar

2 whole Eggs



1 stick Butter

2 cups Chocolate Chips

1 teaspoon Vanilla Extract

Powdered Sugar, For Rolling

Preheat the oven to 350 degrees (F) and line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg. In a large bowl, beat the butter until smooth, and then add in the Peanut Butter and beat until well-blended. Beat in the sugars and then the eggs, one at a time. Gradually beat in the dry ingredients.

Shape into 1-1.5″ balls and place on your cookie sheet. Use a fork to make the crisscross pattern on the cookie. Bake about 12 minutes. Store cookies in an airtight container. Makes about 3 dozen cookies.

For the coating:  While the cookies are cooling, melt the stick of butter and chocolate chips in a microwave safe bowl. Stir until smooth, and then stir in the vanilla extract. After the cookies have cooled completely, dunk them in the chocolate. Then roll each of the cookies in the powdered sugar. 

    Make a GIANT powdered sugar mess, and roll your eyes every time you have to stop and wash your hands to answer the phone, help a child change dress up clothing AGAIN, or switch the washer load to the dryer.  Leave cookies out to set up before storing in Tupperware, with wax paper between layers. 

  *Oh, and eat 3 of the ugliest cookies to make yourself feel better about the mess you just made in your otherwise tidy kitchen. 

  Just don’t inhale as you bite….you might just cough for the next 6 minutes.  Not that I would know or anything, I’m just sayin’… 😉


Tomorrow’s baking list include: a triple batch of Spiced Crackers and Caramel Candy Squares. 

You should see my garage fridge….it’s over flowing with goodies just waiting to be put on plates and delivered!

Or, put in my belly. 

I’m good with either option!


  Head over to Tasty Kitchen by clicking on the recipe titles, for a printable version of these recipes.

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