I, like every person out there, love Girl Scout cookies. Those little bitches sweet girls sell delicious cookies once a year, thereby ensuring we crave them and simply MUST HAVE THEM when they come around in the late winter/early spring. This year I put in a small order for my favorite cookies, Tagalongs and Do-Si-Dos, and then ordered one box of every kind for my friend who is deployed in Afghanistan. What can I say, I send good care packages, I’m awesome like that.
Well I was looking for a cookie recipe to make for this weekend, we’re going to visit friends and I wanted a dessert that I could make in advance and bring with us. So after trolling the internet for a little while I found a cookie I knew I’d make. What sold me on this recipe? Someone stated, “These are so close to the Girl Scout oatmeal peanut butter cookies that you won’t know the difference!”
Oatmeal Peanut Butter Cookies III
- 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 smooth peanut butter
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- 3 tablespoons butter, softened
- 1 cup powdered sugar
- 1/2 cup smooth peanut butter
- 2 1/2 tablespoons heavy whipping cream
In a large bowl, cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press down each mound to form a 1/4 inch thick cookies. Bake at 350 degrees F for 16 minutes or until cookies are a light brown.
To make filling: Cream 3 tablespoons butter with the powdered sugar, 1/2 cup peanut butter, and heavy cream. spread filling onto the bottom of a cooled cookie, then top with another cookie to make a sandwich.