Maple Bacon Oatmeal Whoopie Pies – Creamy maple filling and crispy bacon sandwiched between two chewy oatmeal cookies taste just like breakfast!
I noticed the other day that every recipe I’ve posted in 2017 so far has been a breakfast recipe. Not sure if that’s a subconscious thing, or what. Breakfast is my most favorite meal of the day, so maybe that’s it. Hard to pass up tasty breakfast food, especially when it’s cold outside! Although these Maple Bacon Oatmeal Whoopie Pies aren’t quite breakfast, they totally carry the breakfast vibe, so I thought they’d be a great way to wrap up January.
Do you know of whoopie pies? There is some debate about whether or not they are actually a cookie, cake, or pie, but generally, they are two small round cakes with a whipped filling or frosting sandwiched in between. In the case of these Maple Bacon Oatmeal Whoopie Pies, the cakes are really more like cookies, but no matter. They’re delicious either way!
It’s been a few years since I’ve made whoopie pies, and I’m not entirely sure why. They are so yummy! I think the last time I made them was for one of our office birthday celebrations, and I did like 5 different variations. So. Good. Big time hit!
I have to say, I’m not even sure how whoopie pies popped into my head for this post. I really was just trying to brainstorm another breakfast recipe, and the whole oatmeal/maple syrup/bacon thing flooded my thoughts. For some reason, whoopie pies seemed like a no-brainer.
And let me just say, these Maple Bacon Oatmeal Whoopie Pies are a total no-brainer. In my quest to not gobble up every thing I make for the blog, I ate only half of one of these little lovelies, and it took massive restraint. Every bite was heavenly!
First, the oatmeal cookies. Are not oatmeal cookies a bit underrated? I don’t think they get the respect they deserve. These cookies aren’t super thick, but they have the chewiness you’d expect in an oatmeal cookie. A bit of cinnamon adds a comfort food flair reminiscent of a warm bowl of cinnamon-laced oatmeal on a cold winter day.
The maple filling is smooth, creamy, and bursting with maple flavor. I’ve noted that the maple extract is optional, but if you have it, I’d highly recommend adding it. The amount of filling in the recipe for these Maple Bacon Oatmeal Whoopie Pies isn’t super thick, but if you’re one who’s more for a bit of cake with your frosting, feel free to double the filling recipe to get a nice thick layer of frosting. Yum!
Of course, can’t forget the bacon! Totally brings together all of the breakfast flavors in these Maple Bacon Oatmeal Whoopie Pies while adding a bit of texture. Plus, the bacon is the salty to the maple filling’s sweet. Yin and yang!
Love cookies? Love breakfast? You can’t go wrong with these Maple Bacon Oatmeal Whoopie Pies!
- 4 tablespoons unsalted butter room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned oats divided
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup unsalted butter room temperature
- 2 cups confectioner’s sugar
- 1 tablespoon milk
- 2 tablespoons pure maple syrup
- 1/8 teaspoon pure maple extract optional
- 4 slices bacon cooked and crumbled
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking liners.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed until combined. Increase the speed to medium and beat until fluffy, about 3 minutes.
Beat in the eggs, one at a time, until combined. Add the vanilla and beat on medium speed until light and creamy, about 3 minutes.
In a food processor, process ¾ cup of the oatmeal until resembles a coarse flour. Transfer to a medium-sized bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Whisk together until combined.
Add the oatmeal mixture to the butter/sugar mixture and beat on low speed until combined. Do not overmix.
Drop 1 tablespoon of batter (I used a #70 scoop) onto one of the prepared baking sheets and repeat, spacing dough at least 2 inches apart.
Bake one sheet at a time for about 11 minutes each, or until the cookies begin to brown. Remove from oven and let the cookies cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until creamy. Add the sugar, ½ cup at a time, with the mixer on low until incorporated. Add the milk, maple syrup, and maple extract and beat on medium speed for 4-5 minutes, scraping down the bowl a couple times.
Flip over one of the cookies and spoon or pipe about 2 tablespoons of filling onto the cookie. Place 1 teaspoon of crumbled bacon on top of filling. Take a second cookie, right side up, and press on top of filling to create a sandwich.
Repeat with remaining cookies and filling.