Recipe: Oatmeal Peanut Butter Cookie Sandwich

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The Girl Scout cookies have arrived...everywhere. Local grocery store: Girl Scout cookies in your face. Workplace: Girl Scout cookie explosion. Sports Basement: BOOM Girl Scout cookies. I somehow had the will-power to dodge buying a box or 5 and was instead inspired to make my own version of a GSC (Girl Scout cookie). The "Do-Si-Dos" have always been a contender for my favorite GSC, so I decided to give these a shot. I found a good looking recipe on All-Recipes.com called "Oatmeal Peanut Butter Cookies III," meaning there is a I and II version of these bad boys out there too. Well played All-Recipes.

Oatmeal Peanut Butter Cookie Sandwhich
Yield: Makes 24 servings

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

Ingredients – Filling
3 tablespoons butter, softened        
1 cup confectioners' sugar
1/2 cup smooth peanut butter         
2 1/2 tablespoons heavy whipping cream

Directions
1.  In a large bowl, cream together 1/2 cup softened butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar and vanilla. Add egg and beat well.
2.  In small bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3.  Drop using a teaspoon (scoop should be overflowing) onto greased baking sheet or wax paper, and press each mound down with a fork to form 1/4 inch thick cookies. Pro Tip: put dough in fridge for a bit to make spreading easier.
4.  Bake at 350 degrees F (175 degrees C) for 8–10 minutes, or until cookies are a light brown. Pro Tip: when in doubt, take them out. Better to under-cook than over-cook these.
5.  To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter and the whipping cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Girl Scouts, c'est la vie!