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Two Oatmeal Butterscotch Whoopie Pies on a glass serving dish with whoopie pies on a cooling rack in the background next to a measuring cup of oats
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5 from 1 vote

Oatmeal Butterscotch Whoopie Pies

Oatmeal Butterscotch Whoopie Pies - delicious soft-baked oatmeal butterscotch cookies with a creamy buttercream filling...
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Servings: 12 whoopie pies
Author: Joanie Zisk

Ingredients

  • 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

FILLING

  • 3/4 cup butter , softened (1 1/2 sticks)
  • 3 cups powdered sugar , sifted
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla

Instructions

  • 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).