About a year ago one of my favourite bakeries, Purebread in Gastown, came out with what they called white chocolate whoopie pies. They were essentially a fancy oatmeal cream pie – two chunky oatmeal cookies filled with buttercream topped with a thick drizzle of white chocolate – and I was obsessed. Usually I have pretty good willpower but after I had my first whoopie pie I found myself coming up with excuses to walk by Purebread and peak in and see if they had them that day. It was both a blessing and a curse that they didn’t have them all that often. In the past year I have found myself holding my breath every time I go in there, hoping that they’ll have my treasured whoopie pies and holding in my tears when they don’t. Okay, that’s dramatic. I don’t actually cry. But I do get frustrated! So it became my mission to make my own damn whoopie pies.
Creating this recipe has been a labour of love, you guys. Getting the perfect oatmeal cookie has been such a process; I didn’t want mine to be too thick or hard but they still had to be substantial enough to support the cream filling. Normally I don’t even really love oatmeal cookies but they are a really important part of this treat, so I wanted to make sure I included them. This lead to a lot of tinkering around with the ratio of flour to oats and by God, I think I’ve got it pretty perfect. These babies are still soft but hold up to that thick filling perfectly.
And the filling! It’s a white chocolate buttercream that I think tastes almost exactly like the one in the original treat. It’s nice and fluffy and light in texture which is a really great contrast to the more gritty texture of the oatmeal in the cookies, and it adds the perfect amount of rich sweetness. It’s also super easy to make, which is always a bonus.
To finish it all off I drizzled them with more white chocolate to really reinforce that flavour, and then topped them with a sprinkle of coarse salt to balance everything out (and because it looks really pretty). Normally I would include storage instructions but let’s be real: these guys aren’t going to last long enough to worry about how to store them. When I made this batch they only lasted two days before they were completely devoured (I may have had 2 myself – don’t judge me!). I hope you all love these oatmeal cream pies as much as I do! And if you’re ever in Purebread and see the original thing make sure you buy one; you can thank me later.
1/2 C butter
1/2 C white sugar
1/2 C brown sugar
1 tsp vanilla extract
1 1/3 all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1 C old-fashioned rolled oats
1/2 C steel-cut oats*
*you could use all old-fashioned oats if you wanted, I just prefer the texture of this combo
1. Preheat oven to 325 F and line two baking sheets with parchment paper or a non-stick mat.
2. Cream butter and sugar. Add in eggs one at a time and then the vanilla until totally incorporated.
3. Add in all the dry ingredients EXCEPT for the oats (so the flour, salt, baking powder, baking soda, and cinnamon).
4. Add the oats until just combined.
5. Place by the spoonful (approx 1 1/2 tsp) on the lined baking sheet. Bake for 15-18 min – they should still look a little bit soft in the centre but firm around the edges (they’ll firm up completely as they cool). Allow to cool completely before filling.
For the frosting
1/2 C butter, room temperature
1 1/2 C icing sugar
1 tsp vanilla extract
1/4 whipping cream (you may need more or less, depending)
1 C white chocolate
1. Melt the white chocolate; I did it in the microwave in 20 second intervals although you could do it in a double boiler as well.
2. Beat the butter until it’s light (in colour) and fluffy.
3. Add the icing sugar, the cream, and the vanilla to the butter and cream together.
4. Once everything is well incorporated, add in the melted white chocolate and continue to beat until it reaches the consistency you desire.
5. To assemble, use a spatula to spread filling on one cookie and place a second cookie over top (duh).