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Spreading Whoopie Pies

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Trying my first set of whoopie pies. How do I prevent the batter from spreading in the oven?

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  1. You want it to spread some when it bakes. It'll be like a cookie only with a little less spread (depending on the cookie).

    8 Replies
    1. re: chowser

      I saw a recipe on Epicurious.com and saw that while it was a good whoopie pie, the batter spread too thin. I wanted pudgy cookies :)

      1. re: thoughtforfood75

        To prevent it from spreading, try chilling your dough before baking and/or adjusting the amount of fat in your dough.

        1. re: thoughtforfood75

          Was this your recipe?

          http://www.epicurious.com/recipes/foo...

          If so, it' my usual whoopie pie recipe. It spreads a little but is still tall. Maybe you didn't use enough flour? I'd do what ipse recommends w/ refrigerating, start with a cold pan and maybe a little higher heat until the dough sets, 4-5 mins.

          1. re: chowser

            I haven't baked it yet....getting ready to put in the oven shortly....here is the recie

            http://www.epicurious.com/recipes/foo...

            1. re: thoughtforfood75

              Since you haven't baked a batch yet, I assume you're going by the reviews of it spreading? The proportions are similar to the recipe I posted and I've used butter and never had problems w/ it spreading too much. But, if you refrigerate, at least an hour, before baking, that should help. You can also try doubling your cookie sheets. I'll be curious to hear how yours turn out.

              1. re: chowser

                The cookie portion had spread just as I thought. But in the grand scheme of things - was it a tragedy? Nope. The whoopie pie still tastes delicious. It's very dainty and nice and moist. I'll refrigerate the batter the next time and see if it makes a difference :)

                 
                1. re: thoughtforfood75

                  It looks good--like a soft sandwich cookie. It seems like others have had that problem, too, but using shortening might help. Or, try the recipe I posted. I get nice tall whoopie pies with that.

                  1. re: thoughtforfood75

                    use the epicurious recipe and cool it first. no muss, no fuss.