Oatmeal Whoopie Pies

Based on a recipe from The King Arthur Flour Cookie Companion cookbook. Since I live in Maine, where these are extrememly popular, I just had to try this recipe! I end up with a lot of marshmallow filling and I use it to make homemade marshmallows, often using a small cookie cutter to make them into shapes such as moose! They're a real hit in the hot chocolate when at camp and make great presents, particularly when presented alongside the whoopie pies themselves! The intro says, "These cookies are similar to the snack cake oatmeal pies -- two oatmeal cookies sandwiched around creme filling -- that you find at the grocery store. But instead of creme filling, we developed a rich, thick homemade marshmallow filling, which can be left plain, or flavored however you like (do we hear cinnamon?)."

• Ready In: 1 hr 8 mins
• Yields: 20 pies

Ingredients

• COOKIES

• 1 1⁄2 cups brown sugar
• 1⁄2 cup vegetable shortening
• 4  tablespoons unsalted butter
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon vanilla extract
• 2  large eggs
• 3  tablespoons milk (regular or low fat, not nonfat)
• 2 1⁄2 cups unbleached all-purpose flour
• 2  cups rolled oats

• MARSHMALLOW FILLING

• 1 1⁄2 cups cold water
• 4 (1/4ounce) packages unflavored gelatin
• 3  cups granulated sugar
• 1⁄4 cup light corn syrup
• 1⁄4 teaspoon salt
• 1  tablespoon vanilla extract
• 1⁄2 cup confectioners' sugar (if making marshmallows)

Directions

1. COOKIES:
2. Preheat oven to 350°F.
3. Lightly grease (or line with parchment paper) two baking sheets.
4. Cream together sugar, shortening, butter, salt, spices, baking powder, baking soda, and vanilla extract in large bowl.
5. Add in the eggs and milk, beating until smooth but not fluffy.
6. Stir in the flour and oats.
7. Drop the stiff batter by the tablespoonful onto the prepared baking sheets.
8. Bake for 8 to 10 minutes, until the cookies are set and not wet in the center.
9. Remove from oven and let cool 5 minutes on the pan. Transfer to a rack to cool completely.
10. FILLING:
11. Add 3/4 cup of the water into the bowl of an electric stand mixer.
12. Sprinkle gelatin on top and let soften for 5 minutes.
13. In a medium saucepan set over high heat, bring remaining 3/4 cup water, the granulated sugar, corn syrup, and salt to a boil.
14. Cook, whithout stirring, until the mixture reaches soft-ball stage (234°F to 240°F), approximately 10 minutes.
15. Attach the mixer's whisk. Using the low speed setting, beat the hot syrup into the gelatin mixture. Gradually increase the speed to high and beat until soft peaks form, 3 to 5 minutes. Beat in the vanilla.
16. While waiting for the marshmallow to finish beating, line up half the cookies, flat side up, so you can spread them with frosting quickly.
17. Spread half the cookies with a generous 2 tablespoons marshmallow. Top with the reamining cookies.
18. You may wrap the pies individually, or store in an airtight container.