Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Girl Scouts can teach you everything you will ever need to know about teamwork. How, exactly? Just look to the cookie. I'm talking, of course, about Do-Si-Dos (sometimes called Peanut Butter Sandwiches), where peanut butter and oatmeal cookie work together to make one beautiful baked good. And—even better—they're served in sandwich form, which means that you get to eat two at once, with frosting. Could there possibly be a more warm and fuzzy hand-holding experience of a cookie?
This homemade version, adapted from Frugal Antics of a Harried Homemaker, comes out a bit fatter and more moist than the original (not such a bad thing, right?), but the flavor is fairly spot-on: sweet, nutty, lightly salty, and very buttery. That is to say, dangerously addictive.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.
- For the cookies
- 1 cup (2 sticks) butter, softened
- 3/4 cup creamy (no-stir type) peanut butter
- 1 1/2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups quick-cook oats
- 2 cups flour
- For the filling
- 1 cup creamy (no-stir type) peanut butter
- 1/2 cup (1 stick) butter, softened)
- 1 1/2 cups confectioners' sugar
Line two baking sheets with parchment paper; set to the side. Preheat your oven to 350°F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut butter, mixing until creamy and smooth.
Add the sugars, and mix until incorporated and smooth. Add the eggs, one at a time, pausing to beat down the sides of the bowl after each addition. Stir in the vanilla; mix until incorporated.
In a separate bowl, whisk together the the dry ingredients. Add the dry ingredients to the wet mixture, bit by bit, pausing occasionally to scrape down the sides of the bowl. The dough will be fairly thick and stiff.
Drop the dough in rounded teaspoonfuls on the prepared baking sheets, leaving about an inch and a half between rounds (to allow for spreading).
Bake for 10-12 minutes, or until lightly golden. Let cool on the sheets until solid enough to transfer using a metal spatula. Transfer to a wire rack and let cool completely.
While the cookies cool, prepare the filling. Cream together the butter and peanut butter until smooth and creamy; add the confectioners' sugar and mix until fully combined. The consistency should be fairly thick, but easily spreadable. If it is too thin for your liking, add more confectioners' sugar.
Spread a healthy dollop (1 heaping teaspoon) on top of the flat bottom of one of the cookies; place a similarly-sized cookie on top, flat side down, to form a sandwich. Repeat with the remaining cookies.