My new favorite dessert.

Ok,  y’all know by now that I am not a huge fan of sweets. Sure, I love me some milk and cookies or a slice of my mama’s coconut cream pie, but in general, I would take a bowl of Lucky Charms or creamy pasta and a chunk of garlic bread over dessert any day. That is until these Oatmeal Whoopie Pies walked into my life.

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Y’all. I could eat these every day. This whole plate, every day. They are so good! I recently took them to a Memorial Day cookout and they were a definite crowd pleaser. I think I even overheard the words “these just changed my life” a few different times!

Pioneer Woman posted this Oatmeal Whoopie Pie recipe a while back and I immediately saved it to try soon. So, a few days after she posted it, I made her version for some friends that had come to visit. The oatmeal cookie recipe she posted is the best I’ve ever had, and my grandmother has an amazing recipe, so that’s saying a lot. They are just perfectly gooey and yummy. On that recipe, there are two different filling options- one option being an icing recipe and the other was just using marshmallow creme. I love me some marshmallow creme, but I decided to do her icing filling the first time, and they were really good. But, her icing recipe wasn’t our favorite. So, I decided to experiment. First I tried the marshmallow cream, and while the kids LOVED it, I still wasn’t convinced. Then I filled them with one of my mom’s icing recipes that I use when I make her “Holy Cow Cake” {which, by the way, needs to be on a post real soon!}, and DING. We have a winner!

Seriously. Make these little cookie sandwiches and take them to your next shin-dig. You’ll be the talk of the party!

First, follow all the directions and ingredients for cookies from The Pioneer Woman’s Oatmeal Whoopie Pies recipe. The only thing I do differently is I use dark brown sugar {she doesn’t specify but I like the color the dark adds to the cookies} and I bake them for 9 minutes.  Let them cool completely, then fill with the following {super easy!} Holy Cow Icing recipe. If you are not going to serve right away, I’d place them on a cookie sheet in the fridge or freezer, then put them on a pretty serving plate just in time for everyone to enjoy.

Holy Cow Icing

  • 16 oz cream cheese, softened
  • 1 container Cool Whip, thawed
  • 3 1/2 cups powdered sugar

Whip all ingredients on medium-high speed in mixer until fluffy. Store unused portion in airtight container in fridge for up to a week.

P.S. I strongly recommend investing in a cookie scoop if you don’t already have one. It made making these a breeze! I used it to make perfectly even cookies, and then used it to scoop icing on each whoopee pie! Also, parchment paper will be your BFF with this little endeavor. One of the best inventions ever, in my opinion! Enjoy!


    1. Sherry

      You know me too well! They really are so yummy! After you make them, let me know what you think!

  1. Steph W

    I think I need to make these soon! I formed a neighborhood playgroup and it’s the perfect place to try these out! THANKS!

    1. Sherry

      Oh fun! And, I love your new blog! So excited to follow you on your journey!

  2. Jennifer

    I made some a few weeks ago (but it was from a different website and someone’s grandmother’s recipe) and they were delicious! My favorite cookies so far!

  3. Mary Lawrence

    I have started recording PW’s show and love her! After watching, I think I need some cute Mason jars! :)

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