Oatmeal Raisin Whoopie Pies

Ellie’s rapidly closing in on five months old and there have been some big changes!

We quit swaddling her cold turkey and so far things are going great. We also got the OK from her pediatrician to introduce solid food, and we decided to start with bananas.

After a little bit of assistance with the spoon, she was ready to try it herself.

Success! (Kind of…)

I think this weekend we may move on to sweet potatoes!

I’ve been baking a lot lately, and as always I’m thankful for Mike’s office and my work both being so willing to take baked goods off our hands. In case you’re here because I occasionally make healthy things, I do have to recommend this salad, or more specifically, the dressing, which I now want to put on everything

Proceed directly to Shutterbean for the recipe!

I wanted oatmeal raisin cookies the other day, but I decided to branch out a little bit. These aren’t as cakey as normal whoopie pies (the ground up oats make them a little denser) and they have cream cheese frosting inside. Maybe it makes more sense to call them oatmeal raisin sandwich cookies. But whatever you call them, they’re good! I mean, can you really go wrong when cream cheese frosting is involved?

Oatmeal Raisin Whoopie Pies


  • 4 tbsp unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups rolled oats
  • 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup raisins
  • Frosting
  • 3 tbsp cream cheese, softened
  • 3 tbsp butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp vanilla


  1. To make the cookies, preheat the oven to 350 F and line several cookie sheets with parchment or Silpats.
  2. Beat the butter and sugars together until fluffy, then add the eggs one at a time, mixing well after each addition. Scrape down the bowl, add the vanilla, and beat on medium-high for about 3 minutes.
  3. Process 3/4 cup of the oats in a food processor until fine.
  4. Stir the ground oats, remaining 3/4 cup rolled oats, flour, salt, baking soda, and cinnamon together in a medium bowl, then add to the butter mixture along with the raisins. Mix on low speed until combined.
  5. Drop about 1 tbsp of dough at a time onto the baking sheets, leaving at least 2 inches between cookies.
  6. Bake for 9-11 minutes, or until just beginning to brown on the edges. Cool the cookies on the pans for a few minutes, then transfer to wire racks to cool completely.
  7. Once the cookies are completely cool, match them up in pairs by size.
  8. To make the frosting, combine all frosting ingredients and beat until smooth. Pipe or spread between pairs of cookies.
  9. Makes about 20-24 cookies, depending on size.

(adapted from Whoopie Pies)

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