Let’s talk cookies, shall we?
I’ve been a cookie girl all my life. Chocolate chip cookies, gingersnap molasses cookies, and, of course, oatmeal cookies. Always chewy, never crunchy, and in the case of oatmeal cookies, always studded with tons of raisins.
But let’s go one step further. There is that amazing thing where you dollop fluffy frosting on the underside of one cookie, and sandwich it with another…. what’s that called again? Oh right, whoopie pies.
I just LOVE whoopie pies, because they’re basically like eating cookies and cake all in one. Plus, they’re just so fun to put together. Plus, they’re weirdly easy to whip up on a weeknight.
Of course, when coming up with the recipe for these oatmeal whoopie pies, I knew I couldn’t use just any old buttercream. Cream cheese frosting was the only way to go. It acts as a perfect slightly tangy balance to the warm cinnamon notes in the oatmeal cookies.
Speaking of cream cheese, my sister just reminded me of something my mom used to make for us: cream cheese and jelly sandwiches. Please tell me I’m not the only one who ate those growing up? Seriously so good.
Tangent over. So whoopie pies. Oatmeal raisin cookie whoopie pies.
Just… enjoy. 🙂
For the cookies
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 t baking soda
- 1 cup old fashioned oats
- 3/4 cup raisins
For the frosting
- 2 oz cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
- In a standing mixer with a paddle attachment, cream the butter and both sugars until fluffy, about 1 minute. Beat in the egg, vanilla extract, and salt, and mix to combine.
- Remove from mixer and fold in flour, baking soda, and old fashioned oats. Once combined, fold in raisins.
- Scoop dough into 1 inch balls, rolling between your hands to make them perfectly circle. Place on prepared baking sheets, leaving 1.5 inches between each cookie.
- Bake for 11-12 minutes. Cookies will look underdone and still pale, but this is what you want! Allow to cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
- To make the frosting, combine cream cheese and butter in a standing mixer and cream until light and fluffy, about 2 minutes. Add in powdered sugar and vanilla extract and whip for an additional 30 seconds. If it's too dry, add in 1 tablespoon of milk.
- Assemble the cookies by piping 2-3 tablespoons of frosting on the flat side of one cookie, then sandwich with another cookie! Repeat with remaining cookies 🙂