Classic Gobs: A Nostalgic Treat with a Smart Twist (Just Like Grandma Used To Make!)

There’s something uniquely comforting about a “Gob” – those delightful sandwich cookies with a soft, cake-like outer layer hugging a creamy, dreamy filling. Often a staple of school lunchboxes and bake sales, they conjure up warm memories of childhood. While traditionally known as Whoopie Pies in some regions, your family’s “Gobs” offer that same irresistible charm.

What makes this recipe truly special is your brilliant “cheat method” for the cookie base. By cleverly adapting a cake mix, you achieve that perfect tender, domed cookie without the fuss of measuring multiple dry ingredients. This ingenious hack, combined with an authentic, old-fashioned cooked frosting, makes these Gobs surprisingly simple to master, even for a new baker. Whether you choose classic chocolate, fruity banana, or a delightful orange, these Gobs are guaranteed to be a hit – just be prepared for them to disappear fast!

Classic Gobs: Cookies & Old-Fashioned Cooked Frosting

Ingredients:

For the Gob Cookie (Cheat Method):

1 box (approx. 15.25 oz / 432g) cake mix, any flavor (e.g., Chocolate Fudge, Banana Supreme, Orange, White, Yellow)
3 large eggs (box typically calls for 4, you’ll omit one)
½ cup vegetable oil (or as per cake mix box instructions)
1 cup water (or as per cake mix box instructions)
For Banana Gobs: A few drops of banana extract (if using banana cake mix)
For White Gobs: Sprinkles (for decorating the white gobs, if desired)

For the Old-Fashioned Cooked Frosting Filling:

1 cup milk (whole milk recommended)
5 tablespoons all-purpose flour
½ cup (1 stick / 115g) unsalted butter, softened
½ cup (115g) vegetable shortening (like Crisco)
1 cup (200g) granulated sugar (or more to taste)
1 teaspoon vanilla extract

Equipment:

Large mixing bowl (or stand mixer with paddle attachment)
Whisk
Small saucepan
Rubber spatula
Cookie scoop (optional, for even sizing)
Baking sheets
Parchment paper (recommended for easy cleanup)
Wire cooling racks

Instructions:

Part 1: Making the Gob Cookies (Cheat Method)

Preheat Oven & Prep Sheets: Preheat your oven to 350°F (175°C). Lightly grease your cookie sheets, or line them with parchment paper for easy release.
Prepare Cake Mix Dough: In a large mixing bowl, combine the entire box of cake mix, 3 eggs (omitting one egg from the box’s usual instructions), ½ cup vegetable oil, and 1 cup water.
- For Banana Gobs: If using banana cake mix, add a few drops of banana extract now for enhanced flavor.
- For White Gobs: If desired, you can gently fold in sprinkles to the batter, or add them on top of the baked cookie before filling.
Mix Well: Using a whisk or electric mixer, beat the ingredients until well combined and smooth. The batter will be thicker than traditional cake batter, but still spoonable.
Drop onto Sheets: Using a cookie scoop or two spoons, drop rounded spoonfuls of batter onto the prepared cookie sheets, leaving about 2 inches between them. These cookies will spread slightly but not excessively.
Bake: Bake in the preheated oven at 350°F (175°C). Baking time will vary by oven and size of cookies, but typically 10-15 minutes.
- To Test for Doneness: Gently touch the top of a cookie. If it doesn’t leave a finger mark and springs back, they are done.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before filling!

Part 2: Making the Old-Fashioned Cooked Frosting Filling

Cook Flour & Milk Paste: In a small saucepan, combine the 1 cup milk and 5 tablespoons all-purpose flour. Place over medium heat and stir constantly (this is crucial to prevent scorching at the bottom) until the mixture comes to a boil. Continue stirring and boiling for 1-2 minutes until it is very thick, like a custard or a thick paste.
Cool Completely: Remove the saucepan from the heat. Pour the mixture into a separate bowl and cover directly with plastic wrap (to prevent a skin from forming). Let it cool completely to room temperature. This is vital – if it’s warm, it will melt the butter/shortening mixture.
Cream Fats & Sugar: In a large mixing bowl (or stand mixer), beat the ½ cup softened butter and ½ cup vegetable shortening together until light and fluffy.
- Sweetness Tip (your method): If you prefer not to mix the sugar forever, you can add the 1 cup granulated sugar with the milk and flour in the saucepan at the beginning. This will dissolve the sugar while cooking. If you do this, add sugar to the butter/shortening mixture only if you need more sweetness after tasting.
- Traditional Method: If not pre-dissolving sugar, gradually add the 1 cup granulated sugar to the butter/shortening mixture, beating well until light and fluffy and the sugar is as dissolved as possible (it might feel slightly gritty if not pre-dissolved). Beat for several minutes.
Add Vanilla & Paste: Beat in the 1 teaspoon vanilla extract. Then, gradually add the completely cooled milk/flour paste to the butter/shortening/sugar mixture, beating on medium-high speed until the frosting is light, fluffy, and smooth. Beat for several minutes to ensure all ingredients are fully incorporated and the texture is airy.

Part 3: Assembling the Gobs

Pair Cookies: Choose two cookies that are similar in size and shape to form a pair.
Fill Gobs: Take one cookie half and spread a generous amount of the cooled frosting filling onto its flat bottom side.
Sandwich: Gently top with the second cookie half, flat side down, and press lightly to create a sandwich. The filling should spread to the edges.
Repeat & Chill: Repeat with the remaining cookies and filling. If the frosting gets too soft while filling, you can chill it briefly.
Serve or Store: Gobs are best served at room temperature, but storing them in the refrigerator can help the filling set more firmly.

Tips for Success:

Cooling is Crucial: Ensure both the gob cookies and especially the milk/flour paste are completely cooled before mixing them into the frosting. Warm ingredients will cause your frosting to melt and become runny.
Flavoring the Cookies: The cake mix is your base! Experiment with different cake mix flavors for endless gob possibilities:
- Chocolate/Peanut Butter: Use chocolate cake mix and add a few tablespoons of peanut butter to the cooked frosting, or spread a thin layer of peanut butter on one cookie half before adding the frosting.
- Orange Gobs: Use an orange cake mix and consider adding a touch of orange zest to the filling or a drop of orange extract.
- Red Velvet Gobs: Use a red velvet cake mix for a festive touch.
Shortening for Texture: The combination of butter and shortening in the frosting is key. Butter provides flavor, while shortening gives the frosting a stable, fluffy, and less-likely-to-melt texture, perfect for sandwiching.
Smooth Frosting: Beating the frosting well, especially after adding the sugar and the paste, helps to incorporate air and dissolve the sugar, resulting in a wonderfully smooth and non-gritty filling.
Uniformity: Using a cookie scoop helps ensure your cookie halves are roughly the same size, making pairing much easier.

Storage:

Store assembled Gobs in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. If refrigerated, allow them to come to room temperature for the best texture.
The unfilled cookies can be stored in an airtight container at room temperature for up to 3-4 days or frozen for up to 2 months.
The cooked frosting can be stored in an airtight container in the refrigerator for up to a week. Rewhip briefly before filling if needed.

Enjoy passing on this wonderful family tradition – these Gobs are clearly made with love, and that’s the best ingredient of all!