Amish oatmeal whoopie pies are a beloved classic from Amish country. They consist of two soft, chewy oatmeal cookies sandwiched around a sweet, creamy filling. Homemade whoopie pies beat store-bought versions with fresher flavor, tender cookies, and a rich, old-fashioned filling that evokes cozy family gatherings.
In Lancaster County we always called them whoopie pies rather than “gobs.” They were staples at church picnics, bake sales, and family events. If you grew up with Little Debbie oatmeal cream pies, try this homemade version for a noticeably superior taste: warm spices, hearty oats, and a frosting that melts in your mouth.
[feast_advanced_jump_to]
Why You’ll Love These Amish Oatmeal Whoopie Pies
- Soft, chewy, and full of flavor – Tender oatmeal rounds paired with a lightly sweet, creamy filling make every bite comforting.
- Better than store-bought – Fresher and softer than packaged cream pies, made from simple pantry ingredients.
- Perfect for any occasion – Great for bake sales, holidays, lunchboxes, or as a thoughtful homemade gift.
- Easy to make – No special equipment or advanced skills required; if you can bake cookies, you can make these.
- A taste of Amish country – Inspired by traditional Lancaster County baking, this recipe delivers an old-fashioned flavor you can’t get from a box.
Ingredients
For the Cookie Dough:
- Brown sugar – Adds deep sweetness and moisture for a soft, chewy texture.
- Butter – Brings richness; creaming it with sugar yields a light, tender crumb. (Salted or unsalted works.)
- Eggs – Bind the dough and add body.
- Flour – Provides structure so cookies hold their shape while remaining soft inside.
- Baking powder – Gives a gentle lift for a tender texture.
- Salt – Balances and enhances the flavors.
- Quick oats – The heart of the cookies, delivering chew and nutty oat flavor.
- Cinnamon – Adds warm, cozy spice to complement the oats.
- Baking soda – Activated in boiling water to help the dough spread and bake up tender.
For the Filling:
- Egg whites – Whipped to add lightness and structure to the frosting (use pasteurized egg whites if preferred).
- Vanilla extract – Lends warm sweetness that ties the filling together.
- Milk – Adjusts the consistency so the filling spreads easily.
- Confectioners’ sugar – Sweetens and thickens the filling to a smooth, creamy texture.
- Crisco shortening – Stabilizes the frosting so it holds up without becoming greasy.
- All-purpose flour – A small amount gently thickens the filling.
- Salt – Balances the sweetness and brightens flavor.
This post contains affiliate links…
Step-by-Step Instructions to Make Oatmeal Cookies
Follow these clear, beginner-friendly steps and the cookies will turn out tender, chewy, and easy to sandwich.
- Preheat and prep
Preheat the oven to 350°F (175°C). Grease or line baking sheets with parchment paper so the rounds bake evenly and cleanup is simple. - Mix dry ingredients
Whisk the flour, salt, and baking powder together. In a separate bowl combine the quick oats and cinnamon. - Cream butter and sugar
Beat softened butter with brown sugar until light and slightly fluffy. Using room-temperature butter and eggs helps this step. - Add the eggs
Mix in the eggs until well combined. - Combine wet and dry
Gradually add the flour mixture to the butter mixture and stir until just combined. Fold in the oats and cinnamon by hand to avoid overworking the dough. - Activate the baking soda
Dissolve baking soda in a small amount of boiling water and stir into the batter. This helps the rounds bake up tender. - Chill if desired
For taller, domed cookies that are easier to sandwich, chill scooped dough for 10–20 minutes. For thinner cookies, skip chilling and bake immediately. - Scoop and space
Drop even mounds with a tablespoon or small scoop onto prepared sheets, leaving about 2 inches between mounds. Aim for uniform mounds for matching sandwich pairs. - Bake and check
Bake about 10–12 minutes, starting to check at 9 minutes. Edges should be set and tops just done; centers may still be slightly soft. Rotate pans halfway if needed. - Cool properly
Let rounds rest on the baking sheet 1–2 minutes, then transfer to a wire rack to cool completely. Fill only after cookies are fully cool so the frosting doesn’t soften and slide.
Quick troubleshooting tips
- If they spread too much: chill the dough and make sure butter isn’t too melted; add a bit more oats if needed.
- If they are dry or cakey: avoid overmixing after adding flour and don’t overbake.
- For uniform pairs: use a cookie scoop for consistent mounds.
Even with a scoop, cookies may vary slightly in size; simply pair rounds that are closest in shape for sandwiches.
Prepare the Amish whoopie pie filling next. Pipe or spread a layer of filling on one cookie and top it with a matching partner to form each whoopie pie.
Amish Whoopie Pie Filling With Egg Whites
This traditional filling uses raw egg whites to create a very light, fluffy frosting. If you prefer to avoid raw eggs, use pasteurized egg whites or omit the egg whites entirely; the frosting will still turn out well. When selling whoopie pies, a whipped buttercream is a safer, commercial-friendly alternative.
Storing Oatmeal Whoopies
Wrap each whoopie pie individually in plastic wrap and store in an airtight container at room temperature for up to three days. They often taste moister on day two, so making a double batch can be a good idea.
Refrigeration can extend freshness a few days but may firm the cookies. For longer storage, freeze wrapped whoopie pies and thaw at room temperature for about 30 minutes before serving.
Frequently Asked Questions
A: Traditional filling uses raw egg whites whipped into a fluffy frosting. Consuming raw eggs carries a small risk of salmonella; to reduce that risk use pasteurized egg whites or a different frosting such as marshmallow fluff or buttercream.
A: Raw flour can harbor bacteria like E. coli. To make the filling safer, you can heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes, or use specially treated flour sold for no-bake recipes.
A: The defining difference is the soft, creamy filling sandwiched between two chewy oatmeal cookies. That frosting adds richness and transforms a simple cookie into a layered treat.
Pennsylvania Dutch Whoopie Pies
The exact origin of whoopie pies is uncertain, though many associate them with Pennsylvania Dutch and Amish home baking. One charming story says an Amish housewife made the treat from leftover cake batter and frosting; when children discovered the sandwiches in their lunches, they exclaimed “Whoopie!”
Whether or not that tale is true, whoopie pies have long been a favorite. The classic chocolate whoopie pie is widespread, but variations include oatmeal, pumpkin, molasses, and peanut butter versions.
I used to sell homemade whoopie pies at craft shows alongside other preserves and pickles, and they were always popular with customers.
More Amish Cookie Recipes
- Molasses Crinkle Whoopie Pies
- Snickerdoodles
- Pumpkin Cookies with Caramel Frosting
- Soft and Chewy Amish Gingersnap Cookies
- Chocolate Peanut Butter Chip Cookies
- Mint Surprise Cookies
- Toffee Crunch Cookies
This recipe yields about ten large whoopie pies; using a smaller scoop makes roughly 20 small whoopie pies. They’re a family favorite—chewy, comforting, and quick to disappear—so plan accordingly.
I hope you enjoy these chewy Amish oatmeal whoopie pies. If you try them, please leave a comment and rating to let others know how they turned out.
Visit my shop to purchase my cookbook
📖 Recipe Card
Amish Oatmeal Whoopie Pie Recipe
Ingredients
Cookies:
- 1 ¾ c. brown sugar
- ¾ c. butter, softened
- 2 large eggs
- 2 c. flour
- 1 tsp. baking powder
- ½ tsp. salt
- 2 ½ c. quick oats
- 1 tsp. cinnamon
- 2 tsp. baking soda mixed with 3 Tbs. boiling water
Filling:
- 2 egg whites
- 1 Tbs. vanilla
- 2 Tbs. milk
- 4 c. confectioners sugar
- 1 c. crisco shortening
- 2 Tbs. flour
- ⅛ tsp. salt
Instructions
For the cookies:
-
Preheat oven to 350°.
-
Cream butter, brown sugar, and eggs.
-
Whisk flour, salt, and baking powder; add to the creamed mixture and mix just until combined.
-
Stir in cinnamon and quick oats until incorporated.
-
Dissolve baking soda in boiling water and add to the batter. Scrape the bowl and beat until combined.
-
Scoop batter onto prepared sheets and bake about 10–12 minutes, until lightly browned.
-
Let cookies rest briefly on the tray, then transfer to a wire rack to cool completely.
For the Filling:
-
Beat egg whites, vanilla, and milk until frothy. Add 1 cup powdered sugar and beat well.
-
Add remaining confectioners’ sugar, shortening, flour, and salt. Beat on high until light and fluffy, scraping the bowl as needed.
-
Sandwich filling between two cooled cookies to form whoopie pies.
-
Wrap individually to store; whoopie pies freeze well.
Notes
For flatter cookies, use slightly less oats or do not chill the dough. To achieve taller cookies, add an extra ½ cup oats or chill dough before baking.
This recipe makes about 20 small whoopie pies or 10 large whoopie pies.
The frosting contains raw egg whites. If you prefer not to use raw eggs, omit them or choose a cooked or pasteurized alternative. If the filling is too thick, add another tablespoon of milk or use your favorite buttercream.
*Nutrition is approximate.