These cookies are THE BOMB.
The great thing about these is you can either just make the oatmeal cookies or you can use the same cookies and turn them into your own whoopie pies! If you love those Little Debbie Oatmeal Cream Pies then you will LOVE these because they are so much better!
Biggest lesson to learn about cookies: don’t bake them until they look done because then they are OVER done. Always pull out cookies from the oven when they look slightly brown on top, but not done all the way. They firm up when cooling.
If you roll your own oats, be sure to cut them up like quick oats otherwise they’ll be too big in the cookies.
These cookies are delicious and soft and packed with whole-grain goodness!
My family DEVOURS these and I know yours will too!
Oatmeal Cookies & Oatmeal Whoopie Pies with 100% freshly milled wheat
Ingredients
- 1 1/4 cup brown sugar sucanat could also be used
- 1/2 cup unsalted butter softened
- 1/4 cup shortening I use palm shortening. Lard or coconut oil could be used, but make sure they are mild tasting
- 2 eggs
- 1/2 tsp salt If you used salted butter, use 1/4 tsp
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 3 TB boiling water
- 1 tsp baking soda
- 2 1/2 cups freshly milled soft white wheat flour mill 2 cup of grains milled to also have some for filling, or 1 3/4 cups grain for just cookies
- 2 cups quick oats
Filling Option for Whoopie Pies
- 5 TB freshly milled soft white wheat flour
- 1 cup milk whole milk is always best, but use what you have
- 1 tsp vanilla
- 1 cup butter softened
- 1/2 cup sugar can use up to 1 cup, but I prefer 1/2 cup
Instructions
For Cookies
- Preheat oven to 350 degrees F
- Cream brown sugar, butter, and shortening
- Add eggs, mix
- Add salt, cinnamon, and baking powder, mix
- Mix baking soda into boiling water, add to bowl and mix
- Gradually add flour to bowl, then oats, mix well
- Scoop dough in about 2TB increments onto cookie sheet covered with parchment paper.
- Bake for 10 minutes until cookies JUST start to look a little brown on top. Remember with cookies, you take them out of the oven when they look under cooked!
- Let cookies cool on pan for about 1 minute. Then carefully transfer to cooling rack. Cookies will be very soft when transferring so be careful.
- Let cookies cool for about 5-10 minutes on cooling rack to firm up a bit
- ENJOY!
Whoopie Pies
- If making whoopie pies, let cookies cool completely. For smaller whoopie pies when scooping out cookie dough, scoop 1TB instead of 2TB
- While cookies are cooling make the filling!
- In a small saucepan, whisk flour and milk and heat, stirring constantly, until very thick
- Remove from heat and let cool to room temperature
- Stir in vanilla
- Cream butter and sugar together until light and fluffy (don't want any graininess left)
- Add completely cooled milk/flour/vanilla mix to butter/sugar mix and beat it into submission (if things looks separated, beat it more)
- Filling should resemble a whipped cream! Once it does, scoop small amounts onto cookies and press a second cookie on top
- Slap yo mamma (southern phrase there) and ENJOY!
So, I prefer to weigh everything for a consistent result. If I do the scoop and swipe method, the amount of flour will vary based on whether or not the flour is fresh milled or milled the day before. Can you let me know how you measure your flour or do you strictly go by measuring the whole berry and then just use everything you mill? Any help/feedback is greatly appreciated!
I don’t weigh ingredients usually. I don’t feel like making that extra step. I just scoop up the flour, then lightly shake measuring cup to flatten out the flour and use it that way.
How should these be stored?
Just a typical airtight container or Ziploc bag!
Could I use all butter instead of the shortening? Thank you.
You probably could! I just haven’t done it yet.
Can these be frozen with the filling?
I’ve never tried it, but I’m sure you could!
Felicia! I love oatmeal cookies and have recently started to mill my flour so I was looking for a easy to follow yet delicious recipe and I found it here! Thank you. I’ve seen a few of your YouTube videos and everything has been super helpful. If I could submit a photo I would have! Lol.
This is the best oatmeal cookie I have ever had by far! So soft and chewy, amazing flavor, and easy to make. I’ve never left a review for a recipe before but I had to come back and say how amazing these are.
Do these have to be refrigerated?
Depends on how long you want them to last. I don’t refrigerate mine and they’re good for about 3 days.
Do you sift the fresh milled soft white wheat flour for the filling? If not, is the bran noticeable in the filling?
You can sift if you don’t want the bran to be seen.