Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used
less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.
Using a 1/4 cup measure, I scooped a flat amount of
batter, then placed it onto a parchment - lined baking sheet, slightly shaped / flattened the
batter, and baked for approximately 20 minutes, at the same or slightly
less heat (25 * cooler oven) as the muffin recipe, with 8
per cookie sheet.