Whoopie pies were a big deal when I was growing up, and they seem to be making a comeback.  I remember when I was in high school, I went to my best friend’s house and we made them together.  It was that marshmallow cream filling that really did it for me.  I couldn’t get enough, or so I thought.  I also remember eating so many that I made myself sick.  Just like getting sick off of alcohol, that basically kept me away from whoopie pies for years.  Even the smell of them made me a little queasy.

Now they are back with a vengeance – you can go to stores and buy special whoopie pie pans, and at the auction we were at this winter, the basket of whoopie pies were one of the items that went the quickest.  Now you can get them in all flavors, and I must say – they no longer make me sick…  I saw this recipe in Bon Appetit, and even though the title did not have the word whoopie anywhere, it was written all over the recipe when I read it.  I had to give these a try, just to see – and yes, these were definitely whoopie pie-ish.  A nice soft cookie, with a creamy and fluffy filling – the perfect dessert you can eat with your hands – and boy did the girls love these, even my older one that doesn’t like cream cheese frosting.  A big hit, all the way around!

Ingredients

Cookies

• 1/4 cup old-fashioned oats
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup (packed) dark brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 cup (packed) finely grated peeled carrots (from 10 to 12 ounces; grated on small holes of box  grater)
• 1 1/2 cups self-rising  flour
• 1 1/4 teaspoons ground  cinnamon

Preparation

Cookies

Preheat oven to 350°F. Line 3 large rimmed baking sheets with  parchment. Place raisins and oats in small bowl; add 1/4 cup water. Let soak  until water is absorbed, about 15 minutes. Beat butter and both sugars in large  bowl until fluffy. Beat in egg, then carrots. Add flour and cinnamon; beat to  blend. Stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky). Drop  batter by level tablespoonfuls onto sheets, spacing 1 1/2 to 2 inches apart.

Bake cookies, 1 sheet at a time, until light golden, about 20  minutes (cookies will be soft). Cool on sheets 5 minutes, then transfer to racks  and cool completely.

Icing

Beat all ingredients in medium bowl until smooth. Spread icing  on cookies.

For a printer-friendly version of this recipe, please click here:  Carrot Cake Cookies with Cream Cheese Icing