Whoopie pies? (Oatmeal creme pies)

It's just another homemade OCP from Sugarpiesfood.com!!


Cookies

3/4 cup butter softened
2 cups packed brown sugar
2 large eggs
1/2 tsp. salt
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups quick-cooking rolled oats
2 tsp. baking soda
3 tbs. boiling water

Preheat oven to 425°. Line baking sheets with parchment paper and lightly spray with cooking spray.

In a mixer fitted with the paddle attachment, cream together butter, sugar and eggs. In separate bowl sift together flour, salt and baking powder. Add dry mixture to creamed mixture until blended. Add cinnamon and oats and mix. In small dish, add baking soda to the boiling water and then add to batter. Mix well. Drop by rounded tablespoons onto baking sheets about 2 inches apart. Bake for 8-12 minutes just until edges begin to brown. Cool cookies on wire rack.

Filling

1 large egg white
1 tbs. vanilla extract
2 tbs. milk
2 cups powdered sugar
1/4 cup shortening, room temperature

In mixer fitted with whisk attachment, combine egg white, milk and 1 cup of the sugar until creamed. Add remaining sugar and shortening and whisk until smooth. Spread 1 teaspoon of the filling (or more) on one cookie and top with second cookie.

These can be individually wrapped in plastic and placed in airtight containers to keep for up to 5-6 days.