Peanut Butter Oatmeal Cookies (Homemade Do-si-Dos)

Here's another recipe I've had save for MONTHS!  Corey's favorite girl scout cookie is the Do-si-Dos so I knew I had to give these a shot!  I was in the mood to bake something last Tuesday and was scrolling through my bookmarked recipes when I stumbled upon these.  I thought it would be the perfect thing to make and bring over for our bible study group that night.  They were a hit!  Very easy to make and taste even better than the real thing!  My strong suggestion is to follow the recipe to a T.  I for some reason did not believe they should only be a teaspoon of batter per cookie, so mine turned out a bit large, which I regretted.  I also did not believe they would take a whole 10 minutes, and ended up doing a lot of taking them out of the oven prematurely only to put them back in. 



one lone cookie left at the end of the night to photograph!



Peanut Butter Oatmeal Cookies
Recipe courtesy of A Cozy Kitchen

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/4 cup white sugar
1/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats

For the filling:

3 tablespoons butter, softened
1 cup confectioners’ sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

Directions:

In a large bowl, cream together 1/2 cup butter 1/2 cup peanut butter, white sugar, brown sugar, and vanilla.  Add in the egg and beat together.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture and combine. Stir in the oatmeal.

Use a teaspoon measure to spoon dough onto a greased cookie sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 10 minutes, or until cookies are light brown.

To Make Filling:

Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream.

Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches (don't be shy, that stuff is tastey!).