Mini Oatmeal-Cranberry Whoopie Pies Recipe (2024)

This says the cookies can be frozen for one month. Is that before or after after filling them? Or just freeze the cookies without the filling, and thaw them and fill them when you’re wanting to serve them? Please clarify, thanks.

The cookies are tasty, as is the frosting, but I'm not convinced the combination made a good whoopie pie. The texture is just all wrong to me. By the time you bite through the chewy cookie the frosting has all squeezed out - unless you freeze it, and then the cookie is hard as rock. I think in future I'll stick with whoopie pies with a more cakey texture, which better compliments the soft filling.

Pastry chef here: I’ve noticed commenters complaining about the sugar content of these cookies, reducing it, then complaining the cookies weren’t soft. I’m always frustrated & amused by hobby bakers who make adjustments in formulas which are fatal to texture, taste, mouthfeel or the overall quality of a dish, then “rate” it a failure. Sugar is a tenderizer & needed in its quantity here for proper texture. If you cannot have sugar - don’t bake. But don’t screw around with the ingredients.

Mixed, baked, and ate! These are certainly a keeper. Plenty of homemade cranberry sauce left over which I will use as a topping for oatmeal, ice cream, plain Greek yogurt, and of course spread on sandwiches. So easy, so good. Thank you Melissa.

I would not want to make these with unsweetened dried cranberries. That does not sound appealing. But really, the comments of the person who actually made them makes sense: whoopie pies have a very specific texture connotation to me, needing to be cake-like. These are oatmeal sandwich cookies, not whoopie pies.

Quite delicious. And so darling! The cookies were chewy on the inside and firm on the outside. I think the only thing I would change is that I would press on the dough balls before baking them so they would lay more flat. In the icing I prefer more cream cheese forward so I cut the butter by a fourth. Cut the powdered sugar a bit, and added another half brick of cream cheese. I will make again. Very quick and easy. Very cute. Very delicious!

Followed recipe but reduced brown sugar to 200gm & granular sugar to 60gm.Filling, reduced powdered sugar to 2 TBS & butter to 150gm. They tasted delicious & looked appealing. Easy recipe.I glanced loat my packet of dried cranberries (after baking) & was alarmed to find that 100 gms contained 65 gms of sugar!!I will definitely make these again with a further reduction of sugar.

I had a very hard time finding unsweetened dried cranberries, but I did get some at Trader Joe's. They're surprisingly rare.

The notes suggest that the entire assembled sandwich cookie can be frozen, and the filling looks like it has a sufficiently low moisture content and water activity for that to work without the filling weeping into the cookie and turning everything to mush. Freezing (& thawing) will soften them up a bit, but not too much.

Couldn't resist making this until Thanksgiving. Came together easily and super delicious!

I used the filling as an icing on the cookie and it was perfect and absolutely delicious.

These have become a family favorite since I first made them for Thanksgiving last year!! My step-son asks for them specifically!! Wonderful recipe!!

I only used two cups of oatmeal and they came out perfect.

Super delicious. Cookies are soft and flavorful and the cream cheese filling is tasty, but I would reduce the oatmeal by half, it’s way too much.

These were a big hit at a cookie exchange. I made a double batch, found out I only had 5 cups of rolled oats, so added a cup of Grape Nuts instead of the sixth cup of oats. Nice crunchy variation. A single recipe of filling made plenty for the double batch of cookie sandwiches.

Delish. Used almond essence instead of vanilla. Halved the sugar in the frosting. These will be going into the thanksgiving rotation.

These cookies and the filling are tasty BUT I don't think the sandwich concept works. If I make again, I will whisk the cranberry sauce into the filling and use it as a drizzle on top of cookies. I got the sandwiches to hold together after a few hours of refrigeration and brought them to a party, where everyone ended up pulling them apart to eat them anyway. I like the cream cheese flavor, so I used more cream cheese, less butter, and WAY less confectioners' sugar.

Made these last night for Xmas cookie exchange. Holy cow.... sooooo good! They are so pretty in cute little cookie packages and so tasty exactly as written. Yes, I had a ton of leftover cream cheese. Darn, guess that means I have to make more cookies for us to enjoy at home. Fyi, I double batched the recipe and ended up with 65 little cookie pies. Freezing 60 for cookie. Any bigger, they would be too much - Just right size. I measured 30 of these first with Tablespoon and then by sight.

This frosting/filling is too, too sweet!

Delicious and beautiful but a pain to eat. We ended up twisting them apart and eating each side separately. Next time I'll skip the filling and just ice them instead. It's a delicious oatmeal cookie recipe though!

Oh this cookie was a hit at Thanksgiving and was put on the must have list. The flavor gets better day by day! I would call these cookies though, not Whoopi pies cuz most people think cake when they hear that term.

These were a big hit. The only change I made was to mix more cranberry sauce into the filling. To make sure that I would get 24 sandwiches, I weighed the batter before I started baking and weighed each cookie so that they were 25 grams each. As per another commenter, I flattened the cookies, and that gave me a pretty large cookie. I didn’t flatten the last batch that went into the oven and they spread enough to make flattening them unnecessary the next time. And there will be a next time!

Pastry chef here: I’ve noticed commenters complaining about the sugar content of these cookies, reducing it, then complaining the cookies weren’t soft. I’m always frustrated & amused by hobby bakers who make adjustments in formulas which are fatal to texture, taste, mouthfeel or the overall quality of a dish, then “rate” it a failure. Sugar is a tenderizer & needed in its quantity here for proper texture. If you cannot have sugar - don’t bake. But don’t screw around with the ingredients.

I only made cookie part of the sandwich bc I got lazy after baking them, but that may have been for the best because everyone loved them. I didn’t have fresh nutmeg on hand so I used dried, and I swapped the cinnamon for cardamum, but otherwise I did the recipe as written.

I suggest cutting the filling recipe in half. Trying to use all of the filling just causes it to ooze out. Refrigerating the assembled cookies made them too hard. Overall, they were tasty but I would not make them again.

I made 1/2 recipe of the filling and that was plenty for the 2 dozen cookies I got from the recipe. If I make them again, I will try less butter in the cookie recipe.