My Whoopie Pie ProblemFollow

I'm trying to make small Whoopie Pies - about 1.5" in diameter.

Heres the problem; When I use my regular recipe and simply use smaller blobs of batter the whoopie pie piece spreads more when cooked. So I end up with a Whoopie Pie of nearly the same diameter but thinner.

I add a bit more flour to the batter and now I get the perfect sized whoopie pie - in both diameter and thickness. But it's dry.

I've had small Whoopie Pies that were both small and moist - it's not an impossibility.

I'm thinking of using bacon grease instead of shortening.

Does anyone have any ideas?

Bacon pans, greased with bacon fat and cooked bacon.

On that note, forget the pies.

Bacon pans, greased with bacon fat and cooked bacon, then boiled in butter and whipped at cars.

Wal-Mart sells them in "one bite" size, or is that too small?

You're not living up to your name.

I googled it, and it looks like some kind of delicious combination of an oreo and a cake.

What is this black magic.

Think Oreo Cakester.

The only suggestion that I have on the subject is that you start calling them by the more appropriate name of "Gobs".

Elinda, a coworker of mine has some device that is designed to make tiny whoppie pies. I won't see her until Monday night, but if you want, I will find out what it is for you.

That's fine, good sir. I just didn't want people thinking that whoppie pies tasted anything like that crap.

Pumpkin pie spice granola bars?

I saw Whoopie Pie molds in Michaels, btw. For those folks who are symmetrical circle challenged.