COOKIES:

3/4 c (1 1/2 sticks) butter, softened

2 c packed brown sugar

2 lg eggs

1/2 tsp salt

2 c flour

1 tsp baking powder

1 tsp ground cinnamon

2 c quick-cooking rolled oats

2 tsp baking soda

3 tbs boiling water

FILLING:

1 lg egg white

1 tbs vanilla

2 tbs milk

2 c powdered sugar

1/4 c shortening, softened

Preheat the oven to 425 degrees. Lightly grease a baking sheet and set aside.

TO MAKE THE COOKIES: Cream the butter, sugar, and eggs in a lg bowl. In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well. In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well. Drop by the tablespoon onto the baking sheets about 2″ apart and bake until the cookies are firm and just start to turn golden around the edges, 10-15 minutes. Cool the cookies on a wire rack or a plate.

TO MAKE THE FILLING: Combine the egg white, vanilla, milk, and 1 cup of the powdered sugar. Cream well. Add the remaining 1 cup of sugar and the shortening and beat until smooth. Spread 1 tbs of filling (more if desired) on one cookie, and then top with a second cookie.

Wrap each whoopee pie in plastic wrap and then put in sealed containers.

Makes 24 whoopie pies