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}
Ingredients
FOR THE COOKIES:
- 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
FOR THE FILLING:
- 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:
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.
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.
Ekkk!
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:
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!
~T
4 little Fergusons 