Oatmeal Scotchie Whoopie Pies

• FOR THE COOKIES:
• 2 cups Packed Brown Sugar
• 3/4 cups Butter
• 2 whole Eggs
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Powder
• 3 Tablespoons Boiling Water
• 1 teaspoon Baking Soda
• 2-1/2 cups Flour
• 2 cups Quick Oats
• 2 cups Butterscotch Chips
• FOR THE FILLING:
• 1 whole Egg White
• 3 Tablespoons Milk
• 1/2 teaspoons Vanilla
• 2-1/2 cups Powdered Sugar
• 3/4 cups Shortening

1. Preheat oven to 350u0b0F. In a stand mixer, cream butter with brown sugar until light and fluffy. Beat in eggs, salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
2. Drop cookies, using a cookie scoop to achieve a uniform size, onto lightly greased cookie sheets. Bake for 10-12 minutes. Cool completely before preparing the filling.
3. For the filling, carefully separate an egg, and in a stand mixer, beat egg white on high for up to 20 minutes or until very light and frothy. Mix in milk, vanilla and 1 cup of powdered sugar. Beat in shortening and remaining sugar until light and fluffy. (You can add more milk if it gets too stiff, or more sugar if it is too runny.)
4. Add a thick layer of filling to the bottom of one cookie and top with the bottom of another cookie. Refrigerate until serving time, then set out 15 minutes beforehand to allow cookies to start to soften.
5. Enjoy. These are amazing!

brown sugar, butter, eggs, salt, cinnamon, baking powder, boiling water, baking soda, flour, oats, butterscotch chips, filling, egg white, milk, vanilla, powdered sugar, shortening

Taken from tastykitchen.com/recipes/desserts/oatmeal-scotchie-whoopie-pies/ (may not work)