Peanut Butter-Oatmeal Sandwich Cookies

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Hands-on time:
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Total time:
Yield: 44 cookies; 22 sandwich cookies

Recipe photo

The goal: replicate the Girl Scouts' peanut butter sandwich cookies. But offer both Do-si-sos'® classic peanut butter filling; and rich, dark fudge filling — your choice. Did we do it? Well, the peanut butter-filled version tastes remarkably like a Do-si-do. And the chocolate version? Oh, my...

Peanut Butter-Oatmeal Sandwich Cookies

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 44 cookies; 22 sandwich cookies
Published: 07/02/2012

Ingredients

Cookies

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2/3 cup peanut butter, smooth or chunky
  • 1/4 cup vegetable shortening
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup quick rolled oats (not instant)
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • extra-fine salt for dusting on top, optional

Fudge filling

  • 2 cups semisweet chocolate chips
  • 6 tablespoons half & half

Peanut butter filling

  • 1 1/2 cups confectioners' sugar
  • heaping 1/2 cup peanut butter
  • 5 tablespoons milk or half & half

Tips from our bakers

  • Use fat-free half & half in these cookies' filling, if desired; it's fine. Also, it's fun to use flavored liquid coffee creamer; French vanilla or caramel are tasty choices for either filling.
  • Want to make half fudge-filled, half PB-filled cookies? Simply halve each of the filling recipes above.

Directions

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1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) To make the cookies: Combine the sugars, peanut butter, shortening, salt, baking soda, and vanilla, beating until smooth.

3) Add the egg, beating to combine.

4) Stir in the oats and flour.

5) Drop the dough by the heaping teaspoonful onto the prepared baking sheets, leaving about 1 1/2" between them. A teaspoon cookie scoop works well here.

6) Using the flat bottom of a drinking glass dipped in sugar, flatten each cookie to about 1/4" thickness, about 1 1/2" diameter. If you're a fan of the popular sweet/salty flavor combo, sprinkle each cookie with the tiniest amount of extra-fine salt (or to taste; you know your own tolerance for saltiness).

7) Bake the cookies for about 12 to 14 minutes, until they're a medium golden brown.

8) Remove them from the oven, and transfer them to a rack to cool. Once they're cool, wrap airtight; they'll soften if left unwrapped.

9) Decide which type of filling you want to use. Each recipe makes enough to fill all the cookies.

10) To make the peanut butter filling: Mix all of the ingredients until smooth; a mini food processor works well here. If you're not using a food processor, sift the confectioners' sugar before stirring it together with the peanut butter and milk or half & half.

11) To make the fudge filling: Combine the chocolate chips and half & half in a small, microwave-safe bowl; or in a small saucepan. Heat until the half & half is steaming. Remove from the heat, and stir until the chips have melted and the filling is smooth; reheat briefly if necessary.

12) Spread the filling on half the cookies. Top with the remaining cookies.

Yield: about 22 filled cookies.

Reviews

1
  • star rating 09/19/2014
  • memom from KAF Community
  • I was actually looking for a homemade version of "nutterbutter" cookies ...something to satisfy the family's craving without the extra junk from the store bought version. These definitely did the job! Wow are they yummy! The oats are an outstanding addition to the standard peanut butter cookie. The filled cookies are quite a mouthful, since one is really two plus filling, so it becomes an issue when we want more than one because...well that's a lot of cookies! I thought I had made them small and thin enough but still ended up with only 20 cookies. Next time I will try rolling them and using a cutter. Now if only I could find a peanut shaped cookie cutter/stamp....
  • star rating 07/04/2014
  • Catthi from KAF Community
  • A friend of mine made these and they were absolutely delicious! I can't wait to make them myself. As a registered Girl Scout for literally decades, I have to admit that these are way better than the Do-Si-Dos. Shhhhhh...don't tell the GS I said that!
  • star rating 09/21/2013
  • Holly from Lake Elmore, Vermont
  • These are SO very good! The combination of peanut butter and oats is great. I've made them at work (private lodge) and they are always complimented. When pressed for time, I just serve the cookies without the filling and they are still liked. But the filling (the peanut butter one) is fantastic. Do try to make the cookies the exact thickness as suggested; too thin and they will be too crisp, too thick and that will make them pretty huge. At work, I use my KitchenAid stand mixer and the flat paddle for the filling; at home (smaller batch) I use my mini-food processor, as suggested.
  • star rating 07/02/2013
  • Pam from Santa Clarita, CA
  • Wow - super cookie this one! I added just a bit of honey to the peanut butter filling. They were gone in a flash. New family favorite!
  • star rating 11/25/2012
  • LeRoy Gene from KAF Community
  • I followed the recipe by using the drop method and they were great. The second time I rolled out the dough and cut it with a small biscuit cutter. They turnde out just like the GSA cookies. Reduce the baking time about a minute since they are thinner and you get about 2 more cookies.
  • star rating 11/17/2012
  • kaf-sub-mmalkoski from KAF Community
  • How I wish I could give this recipe more than five stars! Whip the peanut butter filling in your stand mixer for five minutes, light and fluffy and peanut buttery. Wonderful cookies! I do quite a bit of baking. With so many recipes to try, not many make it into my "keeper" pile. This one definitely has!
  • star rating 11/10/2012
  • Janine from Brookhaven, NY
  • Delicious! I halved the PB filling and filled the other half with Nutella. Perfect!
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