Oatmeal Butterscotch Whoopie Pies – delicious soft-baked oatmeal butterscotch cookies with a creamy buttercream filling…
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I’ve completely missed the “Easter Baking Bandwagon”. With the exception of a lemon buttermilk bundt cake, I haven’t baked a single Easter themed dessert this year. When my kids were small, we dyed eggs and made many Easter treats. These days, with two kids in college, two who have graduated and are starting out on their careers and one very busy teenage daughter, I guess I’ve been uninspired.
Easter with small children is so much fun. I remember buying frilly new Easter dresses with pretty white shoes for my daughters and matching outfits for my older sons. My boys are very close in age and we sometimes dressed them alike – I’m sure they loved that 😉
This year, my youngest daughter’s birthday falls on the Saturday before Easter. We have a birthday tradition in our family, each child gets to pick out what they want for dinner and what kind of birthday cake they want me to bake. Colleen surprised me and told me she wanted these Oatmeal Butterscotch Whoopie Pies instead of her cake this year. Since cakes are traditional, I’ve been trying to convince her to let me make these as one large cookie cake with the buttercream frosting iced over the top but I’m not sure she’ll go for that.
These delicious whoopie pies are two moist and buttery oatmeal cookies speckled with handfuls of rich butterscotch chips. I added in a cup of raisins because I love oatmeal cookies with raisins, but they’re totally optional.
Sandwiched between the two cookies is a divine buttercream filling.
I’ve had this gem of a recipe written, photographed and I’ve already made them three times. They’re so good and easy to make. In fact, I had to box up half of the last batch and send them with my husband to his office because they’re irresistible.
This recipe can qualify for an Easter dessert in my book. Ring in spring with a batch of these Oatmeal Butterscotch Whoppie Pies!
Oatmeal Butterscotch Whoopie Pies - delicious soft-baked oatmeal butterscotch cookies with a creamy buttercream filling...
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups butter , softened (1 1/2 sticks)
- 1 1/2 cups brown sugar , packed
- 1 large egg
- 1 teaspoon vanilla
- 2 1/4 cups old-fashioned oats
- 1 cup raisins
- 3/4 cup butterscotch chips
- 3/4 cup butter , softened (1 1/2 sticks)
- 3 cups powdered sugar , sifted
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
- Preheat oven to 375 degrees F.
- Combine the flour, baking powder, baking soda and salt in a bowl. Set aside.
- In another large bowl, beat the butter and brown sugar together for 2 minutes. Add the egg and vanilla and mix well.
- Gradually beat in the flour mixture.
- Stir in the oats, raisins and butterscotch chips.
- Drop by rounded tablespoons onto baking sheet lined with silpat or parchment paper. Roll cookie dough into a ball.
- Bake for 8 - 10 minutes or until cookies are golden. Let the cookies rest on the baking tray for 1 minute then transfer to a cooling rack.
- FOR THE FILLING
- Beat the butter for 2 minutes with a mixer fitted with a paddle attachment on medium speed.
- Reduce the mixer speed to low and slowly add the sifted powdered sugar, 1/2 cup at a time. Mix until fully incorporated.
- Add the cream and vanilla and mix. (If the frosting is too thick, add 1/2 teaspoon of cream at a time until you get the desired consistency. Also, if the frosting is too thick, add 1 tablespoon of powdered sugar).
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