The BEST Oatmeal Whoopie Cookies


Fabulous Fall Cookies


1 cup unsalted butter, softened

3/4 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 T molasses

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1/2 teaspoon salt

3 cups quick or old fashioned oatmeal


For the Filling

3/4 cup (1 1/2 sticks) cup unsalted butter, softened

2 1/2 cups confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1 tablespoon milk or half and half



Preheat oven to 350°F. Line cookie sheets with parchment paper. In a large bowl, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.

In a medium bowl, whisk together the flour, baking soda, spices and salt.

Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.

To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.


Prepare the Cream Filling:

In a medium sized bowl, beat soft butter on medium-high speed for about 5 minutes.

Gradually add in the powdered sugar. Add in vanilla extract and milk and mix until combined.  Beat for another 2-3 minutes until whipped and smooth.

To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.