This recipe was born of desperation.

And a full measure of devotion.

With a soupçon of despair...

Despair at the fact that Girl Scout cookies are only available during a certain window of time each year.

They say absence makes the heart grow fonder. And I'm sure that's why, when my last Thin Mint is finally gone from the freezer, those hallmark GS cookies suddenly vault to the top of my "must have" cookie list.

Sure, Chocolate Peppermint Snaps taste remarkably like Thin Mints; but without that thin sheen of satiny chocolate coating, a Snap experience doesn't hold a candle to that of a frozen Thin Mint.

And Thin Mints aren't my only favorite; my allegiance to chocolate-mint is matched by that to peanut butter-oatmeal, in the form of a crunchy peanut butter/oat cookie filled with creamy PB icing: the Do-Si-Do.

The Girl Scouts' description of these cookies – "crunchy oatmeal sandwich cookie with creamy peanut butter filling" – doesn't begin to cover the serendipitous relationship between sweet/nutty oats and salty/nutty PB, and the perfect textural juxtaposition of crunchy/crumbly cookie on either side of soft, creamy filling.

A cookie this good shouldn't be relegated to a couple of short months of the year. Which is why I set out to clone the Do-Si-Do – with some success [head modestly bowed].

OK, it's not EXACTLY the same cookie; my version doesn't have that signature crunchy-unto-crumbly texture the Scouts' does. But they're close; like those Chocolate Peppermint Snaps, they're a delicious stand-in for the real thing – until next spring rolls around.

(And, hey – non-traditional though it is, the chocolate fudge-filled version ain't bad, either.)

Are you a Do-Si-Do devotée? Then you'll want to try these cookies - just in time for the holiday cookie swap.

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

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Combine the following ingredients, beating until smooth:

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

Add 1 large egg, beating to combine.

Stir in the following:

1 cup quick rolled oats (not instant)
2/3 cup (2 3/4 ounces) King Arthur Unbleached All-Purpose Flour

If the dough seems too crumbly to work with easily (it should hold together in a ball), add water by the teaspoonful until it's completely cohesive.

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.

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).

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

Remove them from the oven, and as soon as they've cooled enough that you can move them, transfer them to a rack. Once they're completely cool, wrap airtight; they'll soften if left unwrapped.

Decide which type of filling you want to use. Each recipe makes enough to fill ALL the cookies. However, if you want to make half fudge-filled, half PB-filled cookies, simply halve each of the following filling recipes.

Fudge first.

Combine 2 cups semisweet chocolate chips and 6 tablespoons half & half in a small, microwave-safe bowl; or in a small saucepan. Use fat-free half & half, 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.

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.

To make peanut butter filling, mix the following until smooth; a small food processor works well here.

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

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.

Spread the filling on half the cookies. Again, a teaspoon cookie scoop works well in portioning out equal amounts of filling. Top with the remaining cookies.

The cookies can be a bit crumbly, so either press the top cookie onto the filling firmly but GENTLY; or gently flatten/spread the filling to the edge of the bottom cookie before adding the top cookie.

These cookies are best filled the same day they'll be served; the filling tends to soften the cookies with time. Cookies can be baked and frozen, then thawed just before you prepare the filling, if you like.

Read, bake, and review (please) our recipe for Peanut Butter Oatmeal Sandwich Cookies.

Print just the recipe.

Filed Under: Recipes
PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!