This variation of a whoopie pie is so, so, good. We love oatmeal raisin cookies filled with marshmallow cream, but you can pick your favorite Otis flavor and it will still be delicious.

8 sandwiches


Otis Spunkmeyer® Oatmeal Rasin Cookies

1/3 cup of water

3/4 cup granulated sugar

3/4 cup corn syrup

3 egg whites, room temperature

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1 teaspoon vanilla extract

  1. Combine the water, sugar and corn syrup in a medium saucepan. Insert a candy thermometer and cook over medium heat until the mixture reaches 240°F. Do not stir or crystals will form.
  2. When the sugar mixture has reached 225°F, combine the egg whites and cream of tartar in the bowl a mixer and beat to fitted with the whisk attachment and beat until form soft peaks form, about 3-4 minutes.
  3. Once the syrup has reached 240°F, remove from heat and with the mixer running, slowly pour the syrup down the side of the bowl, into the egg whites in a steady stream while being careful to avoid splashing the hot sugar on the whisk.
  4. Continue to whip for 7-8 minutes or until thick and glossy.
  5. Add the vanilla extract and salt and whip for another minute.
  6. Transfer to an airtight container.
  7. Assembly:  Take two oatmeal cookies at a time. Place one face side down and scoop roughly ¼ cup of the sugar and egg white mixture onto cookie, Place second cookie over top. Press down lightly to adhere.
  8. Place the cookie sandwich on to a flat surface (a wire rack is good for this) and use a propane torch to carefully toast the fluff center.
  9. Serve immediately and enjoy!
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