Sunday, September 5, 2010

Cookie #73 - Do-Si-Dos (Peanut butter oatmeal sandwiches)

One of Corey's favorite Girl Scout cookies is the Do-Si-Do.  He likes to put them in a bowl with milk and eat them like cereal. 
(Sound familiar?) 
I love it, too. 
It's one of those cookies that I convince myself is a breakfast food because it contains oatmeal and peanut butter
The GS variety consists of a creamy, light peanut butter creme sandwiched between two thin, yet soft, peanut butter oatmeal cookies. 
The ones I've made are a little more substantial.  The cookies are thick and  soft.  The creme center is soft and light and just sweet enough. 
I was so happy with the way these came out. 
While they do have the same flavors as the Do-Si-Do they are (dare I say?) better. 
Then again, isn't almost anything homemade better? 

Do-Si-Dos (Peanut butter oatmeal sandwiches)


1/2 cup butter + just a little extra for smooshing (techinical term) the cookies
1 cup peanut butter
1/2 cup packed brown sugar
1/2 cup granulated sugar + extra for smooshing the cookies
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 teaspoon vanilla
1 cup flour
3/4 cup finely ground oats*

Preheat oven to 375 degrees.
Cream butter, peanut butter and sugars together until smooth.
Add in egg and vanilla, mix well.
Sift together salt, baking soda and flour.  Add slowly to butter mixture until just combined.
Stir in oats.
Roll tablespoons full of dough into balls and place 2" apart on a parchment lined baking sheet.
Lightly butter the flat bottom of a glass and dip in sugar.  Smoosh each cookie to about 1/8 - 1/4" thick (depending on how thick you like your cookies - remember, you'll be eating two at a time.  I flattened them to 1/8")
Bake for 10-12 minutes.  Transfer to a wire rack to cool.  Meanwhile, make creme center.


1/2 cup butter
1/2 cup peanut butter
1 tsp vanilla
1 tbsp milk
2-2 1/2 cups sifted powdered sugar

Cream butter and peanut butter together until smooth and well combined.  Mix in vanilla and milk.
With the mixer on low, gradually add powdered sugar until creme reaches desired consistency.  If the mixture gets too firm, add a little milk.  Too thin, add more powdered sugar. 

Once cookies are cool, sandwich a teaspoon or so of filling between two cookies.  Enjoy!

*You don't have to grind your oats.  I did this because I like the texture better.  If you like or don't mind the texture of the whole oat, use them as is.  I found that grinding them also made the cookie less chewy. 

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