Oatmeal raisin whoopie pies are one of those desserts that blow you away by how good they are! Don't judge a book by it's cover, because these are honestly hands down one of my favorite cookies I've made. The soft, chewy oatmeal raisin cookie paired with the thick and rich cream cheese frosting is a match made in heaven.
For the Cookies:
1 Preheat oven to 350F degrees.
2 In a large mixing bowl or stand mix, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla extract and mix until combined.
3 Next, add in the flour, rolled oats, baking soda, cinnamon, and sea salt, and mix until well combined.
4 Add in the raisins and gently fold in until incorporated.
5 From here, I find it easiest to refrigerate the dough for about 30 minutes to make it easier to scoop out. If you refrigerate the dough, it will make the cookies thicker and if you do it from room temperature, they'll be a little flatter, but both are equally delicious!
6 When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use. You can also just scoop out with a big spoon.
7 I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time. 16 single cookies so 8 full whoopie pies.
8 Bake for 8-11 minutes. Less time if baking from room temperature, more time if they're coming from the fridge. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake!
9 Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.
For the Frosting:
1 Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
2 Add in the powdered sugar and sea salt and mix until well combined. Set aside.
To assemble Cookies:
1 Once cookies are completely cooled, spread or pipe frosting on the backside of one cookie and top it with the backside of the other cookie, making a cookie sandwich! Enjoy!
