March 14, 2011 § Leave a comment

I know everyone at sometime has fallen victim to those cute and assertively adorable Girl Scouts that have been out in full force recently. Their cookies are the arch nemesis to any diet and those pint size salesman have a monopoly on specialty cookies. Well, this past weekend, me and my Gluten-Free diet had finally had enough of those darling girls tempting me and I went straight home after their taunting and decided that I should no longer live without. I decided to make Do-Si-D0s (Peanut Butter Oatmeal Cookies) with homemade peanut butter of course.

These tiny treats turned out fantastic and were relatively simple to make. I made a few substitutions to the original recipe and couldn’t tell the difference. Next time those teeny tiny beauties tempt you outside your local grocery store, give this recipe a try instead. I promise you won’t be disappointed.

Makes about 16 cookie sandwiches

For the peanut butter:

2 cups honey roasted peanuts (yields 1 cup peanut butter)

Grind the peanuts in a food processor for about 2-5 minutes, or until they are creamy and have become a butter.

For the cookies:

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 crea

*I used Gluten-Free All Purpose Flour and added an 1/8 tsp of Xanthum Gum to make them GF. I also substituted the sugars for Splenda baking sugars.

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.



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