Oatmeal Whoopie Pies

I posted earlier today about my love of whoopie pies and the annual Whoopie Pie Festival. So I thought I would share a recipe for one of my favorite varieties of whoopies: Oatmeal Whoopie Pies.  The photo above is a plate of them that Rachel made. Yum!

My favorite place to get whoopie pies is probably the Country Crust Bakery in Bainbridge, Ohio.  That's not an Amish-run bakery, it's actually owned and operated by Old Order Mennonites.  But their peanut butter whoopie pies are pure amazingness.

I've posted this recipe before, but it's too good not to share and share:)

Oatmeal Whoopie Pies

¾ cup butter, softened
2 cups packed soft light brown sugar
2 large eggs
½ teaspoon salt
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups quick cooking oats
2 teaspoon baking soda
3 Tbs boiling water
Filling:
1 large egg white
1 Tbs vanilla extract
2 Tbs milk
2 cups icing sugar, sifted
¼ cup vegetable shortening, softened

Directions:
Pre-heat the oven to 425F. Lightly grease a couple of baking sheets and set aside. Cream the butter and sugar together until fluffy. Beat in the eggs. In another bowl, sift together the flour, salt and baking powder. Beat this into the creamed mixture. Stir in the oats and cinnamon. Mix all together well. Stir together the baking soda and the boiled water. Stir this mixture into the rest of the batter, mixing it in well. Drop by the tablespoon onto the baking sheets, placing them at least 2 inches apart. Bake until the cookies are firm and just starting to turn golden around the edges, some 10 to 15 minutes. Remove from the baking sheets to wire racks to cool completely when done. Combine the egg white, vanilla, milk and 1 cup of the icing sugar. Cream well together. Add the remaining icing sugar and the shortening, beating all together until smooth. Spread 1 Tablespoon of the filling on the bottom of one cookie and top with a second cookie.