Recipe by WJKing
MMMMMMMmmmmmmmmmm! If you've never had a whoopie pie, you're in for a TREAT! These are the REAL deal! Bet ya can't keep 'em around! I always double the recipe, and freeze the rest. These freeze REALLY well, and they're a nice treat for in lunches, too. The filling can be made anytime, and then kept in the refrigerator up to 4 weeks.
Top Review by msdancingbear
I added an extra cup of flour as the dough was very thin and I was afraid I would have frisbee sized cookies. I used a cup of marshmallow cream in lieu of the egg whites in the filling. I also recommend letting the dough sit for about 30 minutes before baking as it makes cookies "puffier." I love this recipe!
- 1 cup oil
- 2 cups brown sugar
- 4 eggs
- 3 cups flour, . (and or or use 1/2 Occident flour if you wish)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup cocoa
- 1 cup milk
- 2 teaspoons vanilla
- 3 egg whites (may be omitted as they aren't cooked We personally use the dried egg whites which can be purchased i)
- 3 teaspoons vanilla
- 6 tablespoons flour
- 3 tablespoons milk
- 2 1⁄4 cups shortening
- 5 cups confectioners' sugar
Directions See How It's Made
- Cream shortening, sugar and eggs.
- Add vanilla.
- Add milk alternately with dry ingredients and mix well. Add additional flour if needed to achieve proper consistency. (Note that the batter will also thicken as it stands, so you may wish to let it stand 15-30 minutes before baking. I usually turn my oven on at this point & let batter "rest" until the ovens are hot.).
- Drop onto greased (or sprayed) cookie sheets.
- Bake@ 350 for 8 minutes.
- Cool completely, then place one cookie upside down and coat with filling.
- Top with another cookie.
- Wrap in plastic wrap. Serve anytime! These also freeze really well!
- FILLING: Beat egg whites until stiff (if you're using whites).
- Add vanilla, flour and milk & beat well.
- Add shortening and sugar.
- Whip on high speed for 3-5 minutes.