Do-si-dos (Peanut Butter Oatmeal Sandwich Cookies), Revisted

While visiting Dustin's home in Oregon for Christmas I had the chance to revisit some our our favorite dishes and make them for his family. We made caramelized onion burgers with twice-baked sweet potatoes, Italian lasagna, and garlic chicken. We tossed salads and baked pizzas and I learned how to make his mother's amazing potato salad, which I'll be sharing with you for sure! We also made these cookies. They're peanut butter bliss!

I haven't found a way to adjust the peanut butter frosting ratio just right, so you'll undoubtedly end up with extra. I've never heard of death from frosting excess- so I guess you'll cope. I know 40 cookies sounds like a lot, but really, make the whole recipe. They'll disappear like magic and you'll be wishing you had more!

1/30/09: We bought girl scout cookies by the boxful when I was young, but somehow I've never had a Do-si-do. So I can't tell you whether these taste just like the originals, but I do know that they are scrumptious! Peanut butter sandwiched between peanut butter- it doesn't get any better than that! The oatmeal gives them a soft chewy texture and the frosting is...well, the icing on the cookie! So good. This peanut butter frosting might find its way onto other treats...cupcakes beware!

INGREDIENTS
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 cup peanut butter
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 tsp. vanilla extract
2 cups quick cooking oats

Peanut Butter Frosting:
6 Tbsp. butter, softened
2 cups confectioners' sugar
1 cup smooth peanut butter
5 Tbsp. heavy whipping cream (to desired consistency)

DIRECTIONS
1. Preheat oven to 350 F.

2. 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.

3. 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.

4. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake in preheated oven for 8-10 minutes, or until cookies are golden brown on the edges. Remove from the oven to cool completely on a wire rack.

5. To Make Filling: Cream 3 tablespoons butter with the powdered sugar, 1/2 cup smooth peanut butter, and the heavy cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Makes about 4 dozen sandwich cookies (with more than enough frosting).

(Adapted from All Recipes)