Dark Chocolate Black Cherry Oatmeal Cookie-wiches

Are whoopie pies cakes or cookies? I know the name says pies, but they do not resemble a pie at all. It is more like a cake-like cookie with yummy filling sandwiched between. But I suppose “cake-cookie sandwiches” isn’t as fun to say as “whoopie pies”. Twittering didn’t help either as people went either way. Some said they were both or neither, claiming to be in a category all their own. I’m going to submit this issue to “Unsolved Mysteries”.

I decided to stick to the name “cookie-wiches” for this creation because they ended up not quite looking like whoopie pies. Shun me if you dare, but these cake-like cookies were just begging to be sandwiched around some fluffy goodness. And there is even 0% Black Cherry Chobani Greek yogurt in there instead of cream cheese. Excuse me while I shake up some other baking ideologies.

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One year ago: Caprese Salad Grilled Cheese Sandwich


Makes about 18 cookie-wiches



1/2 cup (1 stick) unsalted butter, softened

2/3 cup sugar

2/3 cup brown sugar

2 eggs

1 cup 0% Black Cherry Chobani Greek yogurt

2 tsp vanilla extract

1 Tbsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

2 cups quick-cooking oats

1-3/4 cups all-purpose flour

1 cup unsweetened dried cherries, chopped

1 cup dark chocolate chunks (or chips)


4 Tbsp (1/2 stick) unsalted butter, softened

1 cup 0% Black Cherry Chobani Greek yogurt, strained through a cheesecloth overnight

3 cups powdered sugar, divided

1/2 cup flour, divided

1 tsp vanilla extract

Pinch of salt


  1. In a large mixing bowl, beat the butter and sugars (by hand or with electric mixer) until creamy.  Add the eggs, yogurt, and vanilla extract; mix until smooth.  Add the baking powder, cinnamon, oats, and flour; stir until just mixed.  Stir in the chopped cherries and chocolate. Cover and refrigerate for about 30 minutes.
  2. Heat the oven to 350 degrees.  Line two to three large cookie sheets with parchment paper.
  3. Drop the cookie dough by rounded tablespoon onto the cookie sheets, about two inches apart.  Bake 12 to 15 minutes or until the edges are golden brown.  Allow the cookies to cool 5 minutes before removing from the cookie sheets to cool completely.
  4. Meanwhile, using an electric mixer, cream the softened butter with the yogurt. Add 2 cups of the powdered sugar, 1/4 cup of the flour, vanilla and salt; mix on low speed until blended. Add remaining powdered sugar and flour if necessary, then beat on medium-high speed until fluffy, about 2 minutes. Refrigerate for about 30 minutes.
  5. Spread the filling onto the flat side of half the cookies. Top each with remaining cookies.

Source: Cookies adapted from Little Bitty Bakes. Filling adapted heavily from Fake Ginger.

Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.

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