Indulge in the ultimate dessert experience with these Choc-Oat-Chip Whoopie Pies, where wonderfully chewy oatmeal chocolate chip cookies embrace a cloud-like, marshmallow cream filling. This recipe promises a harmonious blend of textures and flavors that will captivate your senses and become an instant favorite for any occasion. Prepare to fall in love at first bite!
Welcome to the refreshed and enhanced world of The BakerMama! I am thrilled to unveil the new design of my blog, meticulously crafted to offer you a more welcoming, intuitive, and visually delightful experience. My vision for this redesign was to create a space that feels like home, making it easier than ever for you to discover new recipes, browse delicious content, and feel inspired in your own kitchen. It has been a labor of love, bringing my dreams for the blog’s aesthetic and functionality to life, and I sincerely hope you find as much joy in navigating it as I did in creating it. This entire journey has been for you, my incredible community, and your feedback is invaluable. Should you encounter any questions or require assistance while exploring the new site, please don’t hesitate to reach out to me directly at [email protected]. Your thoughts and suggestions help me make this space even better for everyone.
While the look of The BakerMama may have evolved, rest assured that the heart of our culinary journey – the irresistible deliciousness – remains unchanged. In fact, what better way to inaugurate this beautiful new platform than by sharing one of the most sublime desserts I’ve ever had the pleasure of creating: these divine Choc-Oat-Chip Whoopie Pies! I’ve baked countless treats over the years, but these whoopie pies truly stand out as an absolute masterpiece. They are, in every possible way, sheer perfection. Each whoopie pie features two wonderfully chewy oatmeal chocolate chip cookies, rich with chocolatey goodness and satisfying texture from the oats. These flavorful cookies are then generously filled with a luscious marshmallow cream that is both exquisitely sweet and incredibly fluffy. The combination is pure bliss – a symphony of taste and texture that delivers love at first bite.
The secret to an exceptional whoopie pie lies in the foundational cookies – they must possess a perfect balance of softness and chewiness. A crispy cookie simply won’t do, as it would crumble and disappoint with the first bite, failing to deliver that signature whoopie pie experience. For these Choc-Oat-Chip Whoopie Pies, the oatmeal chocolate chip cookies are expertly crafted to achieve just the right consistency. The rolled oats provide a delightful, rustic texture, while a truly magical ingredient – instant pudding mix – is incorporated into the batter to ensure they remain supremely moist and chewy. This brilliant addition not only enhances the texture but also contributes to a richer flavor profile, making these cookies stand out even on their own. Honestly, these oatmeal chocolate chip cookies are so remarkably good, they are worthy of being a standalone dessert. Their tender crumb and perfectly balanced sweetness make them irresistible long before they meet their creamy counterpart.
But why stop at just cookies when you can elevate them to an extraordinary level? After perfecting these incredible oatmeal chocolate chip cookies, I took them to new heights by sandwiching them together with the easiest and most delectable marshmallow fluff filling you can imagine. This light, airy, and wonderfully creamy filling is nothing short of mind-blowing. Its delicate sweetness and smooth texture perfectly complement the robust chewiness of the cookies, creating a dessert that is truly out of this world. The entire experience of biting into one of these whoopie pies is an adventure for your taste buds – a delightful explosion of chocolate, oats, and pillowy marshmallow. Be warned: once you’ve had a taste, you’ll find yourself craving these intensely. They possess that unique quality that makes them utterly unforgettable and endlessly desirable.
Since perfecting this recipe, these Choc-Oat-Chip Whoopie Pies have become my go-to dessert for virtually every gathering and celebration. They’ve consistently proven to be an enormous hit, earning rave reviews and requests for more at family dinners, potlucks, birthday parties, and even casual get-togethers. One of their most appealing qualities is their incredible versatility: you can effortlessly customize their size to suit any preference or occasion. Make them bite-sized for elegant dessert platters or larger, more substantial treats for a truly satisfying indulgence. No matter the dimension, the essence of their deliciousness remains, guaranteeing smiles all around. Seriously, you simply *must* try making these. They are not just a dessert; they are a delightful experience waiting to happen, and I promise they will impress everyone who tries them.
I am absolutely certain that you will adore these Choc-Oat-Chip Whoopie Pies, and I genuinely hope you find as much to love in the new design of my blog as I do. It’s been a joy to create this improved space, and I’m so happy to have you here to share in these culinary adventures. Thank you for being a part of The BakerMama community. Enjoy every delectable bite!
xoxo,
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Description
These Choc-Oat-Chip Whoopie Pies feature perfectly chewy oatmeal chocolate chip cookies, generously filled with a dreamy, creamy marshmallow fluff. A delightful dessert that’s easy to make and impossible to resist.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- 1 (3.4 ounce) box vanilla instant pudding mix
- 1 teaspoon baking soda
- 1 cup chocolate chips
- Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup marshmallow fluff
- 3 cups powdered sugar
- 1–2 teaspoons milk, if needed
Instructions
- Preheat your oven to 350°F (175°C). Line two standard cookie sheets with parchment paper to prevent sticking and ensure even baking. Set these aside for later use.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened unsalted butter and both granulated sugar and dark brown sugar until the mixture is light, fluffy, and smooth. This step incorporates air, contributing to the cookies’ final texture. Then, beat in the large egg and pure vanilla extract until thoroughly combined, scraping down the sides of the bowl as needed.
- In a separate medium-sized bowl, whisk together the all-purpose flour, quick-cooking oats, the dry vanilla instant pudding mix, and baking soda. Ensure these dry ingredients are well combined. Gradually add this dry mixture, one cup at a time, to the wet ingredients in the electric mixer. Mix on low speed until the ingredients are just combined, being careful not to overmix. Overmixing can lead to tough cookies.
- Gently stir in the chocolate chips by hand until they are evenly distributed throughout the dough. Using a 2-tablespoon measure for each, shape the dough into uniform rounds. Place these dough balls a few inches apart on your prepared cookie sheets to allow for spreading during baking. For an extra touch, press a few additional chocolate chips into the tops of each cookie, if desired, for visual appeal. Lightly flatten each cookie very slightly with the palm of your hand.
- Bake for approximately 10-12 minutes, or until the edges of the cookies begin to turn a light golden brown. For even baking, rotate your cookie sheets halfway through, around the 6-minute mark. Avoid overbaking, as this will prevent them from achieving their signature chewiness.
- Once baked, remove the cookie sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. This brief cooling period helps them firm up before transferring. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely to room temperature. It’s crucial they are fully cooled before filling.
- While the cookies are cooling, prepare the dreamy marshmallow filling. In the clean bowl of an electric mixer, fitted with the whisk attachment, beat together the softened unsalted butter and marshmallow fluff until the mixture is incredibly smooth and light. Gradually add the powdered sugar, one cup at a time, starting on low speed to prevent a sugar cloud, then increasing to high speed. Beat for about 2 minutes, or until the filling becomes wonderfully fluffy and light. If the filling appears too thick or stiff, add milk one teaspoon at a time, beating until soft, pipeable peaks form.
- To assemble your whoopie pies, select cookies of similar sizes. Turn half of the cooled cookies upside down. Generously spread a dollop of the marshmallow cream filling onto the flat side of each inverted cookie. Then, gently place another cookie on top, right-side up, pressing down lightly to create a sandwich and allow the filling to spread to the edges. Repeat with the remaining cookies and filling.
Notes
Marshmallow fluff is typically available in a plastic jar and can be found in the baking aisle of most grocery stores, usually near the other marshmallows.
For optimal freshness and to maintain their soft, chewy texture, store your completed Choc-Oat-Chip Whoopie Pies in an airtight container at room temperature. They are best enjoyed within 3-4 days.
Recipe by Maegan Brown/Photography by Madison Mentesana