Oatmeal Cookies & Oatmeal Whoopie Pies with 100% freshly milled wheat
This recipe is a converted recipe from Pioneer Woman. The sugar has been reduced and all flour is freshly milled at home! You can either use the cookies for straight up oatmeal cookies OR turn them into whoopie pies AKA Little Debbie's oatmeal cream pies but BETTER
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 home-made quick oats store-bought quick oats can be substituted
- 1 cup raisins (optional, only for oatmeal raisin cookies)
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. If you want oatmeal raisin cookies, add them in after the oats.
- 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!
Notes
The sugar has already been reduced from Ree Drummond's original recipe! I wouldn't reduce it further otherwise you risk things not coming together properly.
To learn all about how to roll your own oats and make quick oats check out this video here: https://www.youtube.com/watch?v=XTucVOC3xz0&t=540s
Tried this recipe?Let us know how it was!