Description
Recreate the nostalgia of classic Girl Scout cookies with these tender peanut butter sandwich treats featuring a hearty oatmeal base. This recipe uses moisture-retaining techniques to ensure every bite stays soft and satisfying for a full week in your cookie jar.
Ingredients
- 1/2 cup softened butter
- 1/2 cup granulated white sugar
- 1/2 cup chunky peanut butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup rolled oats
- 1/2 cup smooth peanut butter
- 1/2 cup powdered sugar
Instructions
- Cream the softened butter and granulated sugar in a medium bowl until light and airy.
- Incorporate the chunky peanut butter, room-temperature egg, vanilla, and salt until the mixture is completely smooth.
- Whisk together the flour, baking soda, and oats in a separate bowl, then slowly fold into the wet ingredients until just combined.
- Roll the dough to a 1/4-inch thickness on a floured surface and cut into 1-inch circles.
- Place the rounds on a parchment-lined tray and freeze for 10 minutes to help them maintain their shape.
- Preheat oven to 350°F (175°C) and bake for 10-13 minutes until golden brown, allowing them to cool on the pan for 5 minutes.
- Mix the smooth peanut butter and powdered sugar to create the filling, then sandwich a teaspoon of the mixture between two completely cooled cookies.
Notes
To keep your cookies exceptionally soft, place a single slice of white bread in the storage container; the cookies will absorb its moisture without becoming soggy. Always pull the cookies from the oven while the centers still look slightly underbaked, as they will finish setting while cooling on the hot baking sheet.
- Prep Time: 20 mins
- Cook Time: 13 mins
- Category: Cookies
- Method: Baking
- Cuisine: American