Ingredients
- 1/2 cup Butter softened to room temperature
- 1/2 cup Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 tbsp Molasses
- 3/4 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon
- pinch Salt
- 1 cup Rolled oats
- 1/2 cup Marshmallow fluff or substitute vanilla icing
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and sugar together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, on low speed.
- Preheat oven to 350°F (177°C). Line baking sheet with parchment paper. Set aside.
- Spoon the mixture into mounds onto the baking sheet, about 2 teaspoons per mound. Space them about 2 inches apart.
- Bake for 8 to 12 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 10 minutes.
- Spread 1 tablespoon of marshmallow fluff onto the bottom of one cookie and top with another cookie to create the whoopie pie. Repeat for more portions.
Nutrition
Calories: 276kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 183mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Whoopie Pie
Ingredients
- 1/2 cup Butter softened to room temperature
- 1/2 cup Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 tbsp Molasses
- 3/4 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon
- pinch Salt
- 1 cup Rolled oats
- 1/2 cup Marshmallow fluff or substitute vanilla icing
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and sugar together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, on low speed.
- Preheat oven to 350°F (177°C). Line baking sheet with parchment paper. Set aside.
- Spoon the mixture into mounds onto the baking sheet, about 2 teaspoons per mound. Space them about 2 inches apart.
- Bake for 8 to 12 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 10 minutes.
- Spread 1 tablespoon of marshmallow fluff onto the bottom of one cookie and top with another cookie to create the whoopie pie. Repeat for more portions.
Nutrition
Calories: 276kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 51mgSodium: 183mgPotassium: 116mgFiber: 1gSugar: 20gVitamin A: 385IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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