Oatmeal Cranberry Whoopie Pies

Dried and fresh cranberries give a tart burst of flavour to these homey and hearty sandwich cookies.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Cookie Ingredients:
3/4 cup / 180 ml: softened unsalted butter
3/4 cup / 180 ml: packed golden brown sugar
1/2 cup / 125 ml: granulated sugar
2: Naturegg Nature's Best large eggs
2 tsp / 10 ml: vanilla extract
2 cup / 500 ml: quick (not instant) oats
1 1/2 cup / 375 ml: all-purpose flour
1 tsp / 5 ml: baking soda
3/4 tsp / 4 ml: each salt and ground cinnamon
1 cup / 250 ml: dried cranberries
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Filling:
250 g / 8 oz: brick-style cream cheese, softened
1/4 cup / 60 ml: unsalted butter, softened
1/2 cup / 125 ml: sweetened condensed milk
1 tsp / 5 ml: vanilla extract
1/4 tsp / 1 ml: salt
3/4 cup / 180 ml: fresh or thawed, frozen cranberries, chopped and blotted dry on paper towel

In a mixer with a paddle attachment, beat butter on medium speed for 1 minute; add brown and granulated sugars, beating until fluffy and scraping bowl as needed. Add eggs and vanilla, beating until well combined.
Blend quick oats with flour, baking soda, salt and cinnamon in a separate bowl; add to mixer and mix on low until well combined. Mix in cranberries until uniformly combined. Chill dough for 30 minutes or until firm enough scoop easily.
Preheat oven to 350°F (180°C).
Use a medium cookie scoop (#40 or 2 tbsp/1 oz) to portion dough onto parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart.
Bake, in batches, for 10 to 12 minutes or until golden around the edges but still slightly soft in the centers. Cool completely on baking sheets. Makes about 36 cookies.
Filling: Meanwhile, in a mixer with a whisk attachment, whip cream cheese and butter for 2 minutes on medium high speed or until fluffy and light. Reduce speed to medium low and beat in condensed milk. Increase speed again and beat for an additional 1 minute or until very fluffy. Fold in cranberries and chill for 1 hour.
To assemble, pair up like-sized cookies and mound the bottom of one pair with generous spoonful of filling; sandwich with a second cookie, pressing lightly to spread out the filling. Chill for at least 1 hour before serving or hold in the refrigerator for up to 3 days.

Chilling the dough for at least 30 minutes is recommended.
These cookies can be served on their own as a soft, wholesome oat cookie. Assembled cookies can also be layered in an airtight container and frozen for up to 1 month.
It’s important to use quick oats in this recipe and do not replace with large flake oats. Quick oats make for a softer cookie to pair with the creamy filling while large flake oats produce a chewier cookie that doesn’t work as well. Also, be sure to lightly pack and level the cookie scoop while portioning so that the cookies are the same size once baked.
If there is any leftover cream cheese filling, save it to use as a delicious topper for French toast, pancakes or waffles.
The leftover condensed milk can be transferred to a jar and refrigerated for up to 1 week to save for another use such as an indulgent Vietnamese Coffee. See 'Related Recipes' below.

This recipe was made with:

Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.

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The quickest and easiest way to get egg whites is to buy Naturegg Simply Egg Whites.