Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
These Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard are a take on the iconic Do Si Dos, which are classic Girl Scout cookies! Crispy peanut butter oatmeal cookies are filled with creamy peanut butter frosting. You’ll want a glass of milk for dipping these classics!
If you’re looking for more nostalgic cookies, be sure to check out some of my other favorites like Organic Thin Mint Cookies, Chocolate Covered Peanut Butter Cookies (Homemade Tagalongs), Homemade Peanut Butter Oreos, or Homemade Vanilla Oreo Cookies.
A Quick Look At The Recipe
- Recipe Name: Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
- Ready In: 4 hours 35 minutes
- Makes: 22 sandwich cookies
- Main Ingredients: salted butter, peanut butter, light brown sugar, powdered sugar
- Flavor Profile: tangy sourdough peanut butter sandwich cookies with a sweet peanut butter filling
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: better than the Do Si Dos girl scout cookies!
Summarize & Save This Content On
Why You’ll Love This Recipe
- Better Than the Box: These organic cookies are a homemade version of the orange box Girl Scout cookies! Free of seed oils, soy, and flavorings, these peanut butter cookies are a mindful choice instead. Just like Eggless Cosmic Brownie Cookies and Soft Sugar Cookies With Pink Frosting, these are a nostalgic treat made better at home!
- Uses Sourdough Discard: I use sourdough discard in these sandwich cookies which uses up waste and gives these peanut butter oatmeal sandwich cookies an original flavor that’s oddly nostalgic! If you make sourdough bread often, this is a great discard recipe for you sourdough bakers. Also try Vegan Sourdough Chocolate Chip Cookies that uses up sourdough discard for delicious cookies!
- Rich Peanut Butter Flavor: If you’re a peanut butter lover, then you’ll be obsessed with these sourdough peanut butter cookies.
- Sandwich Cookies: I love sandwich cookies as they’re two cookies in one — the ultimate indulgence just like Soft Baked Pumpkin Spice Cranberry Sandwich Cookies, Earl Grey Sandwich Cookies, and Soft Baked Snickerdoodle Sandwich Cookies.
- Eggless Cookies: No eggs needed for these do-si-dos, as sourdough discard is a great egg replacer. I love making sourdough discard recipes if you don't have eggs!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- What are Do Si Dos?
- Ingredients
- Baker’s Tips for Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
- How to Make Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
- Recipe FAQ’s
- More Peanut Butter Desserts
- Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
- The Bake Shop
What are Do Si Dos?
Do Si Dos are one of the iconic Girl Scout cookies that has been around since the 1950s. This flavor used to be called the peanut butter sandwich, which basically describes it perfectly. The name was later changed to Do Si Dos (not sure why). These Girl Scout Cookies are crispy peanut butter oatmeal sandwich cookies with creamy peanut butter filling.
If you’re a fan of Girl Scout cookies, but not harmful ingredients then you’ll love these Peanut Butter Oatmeal Sandwich Cookies with Sourdough Discard! These homemade sandwich cookies have the buttery richness of these peanut butter shortbread cookies but with only 9 organic ingredients. These nutty cookies are also free of seed oils, soy, and flavoring that you will find in traditional Do Si Dos!
This is another collab with my friend Hannah at Make It Dough! Check out some of our other cookie collaborations like Sourdough Jam Thumbprint Cookies, Sourdough Chocolate Shortbread Cookies, Cranberry Orange Biscotti with Sourdough Discard, or Eggless Sourdough Molasses Cookies.
Ingredients
- Brown Sugar: I use homemade light brown sugar for added rich flavor in these organic cookies.
- Vanilla Extract: Make sure to use a high quality vanilla extract, not imitation.
- Peanut Butter: I use organic creamy peanut butter, my favorite is Costco! This is natural peanut butter, which you have to stir because it only has 2 ingredients.
- Sourdough Discard: You can use your sourdough discard straight from the fridge, you don't have to have active sourdough starter. If you don’t have sourdough discard, you can replace it by mixing together 21 grams all purpose flour and 21 grams of water, use that’s in its place. It won’t have the same tangy flavor, but the cookies will still be delicious!
- Milk: I use organic whole milk for the most creamy frosting.
- Oats: I use organic rolled oats, which are also the same as old-fashioned oats.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
- Always weigh ingredients for the best results.
- Make sure your butter is softened for both the cookie dough and the filling. It's best to leave it at room temperature to soften naturally.
- I use a stand mixer, but if you want to use a hand mixer, you can also do that.
- Use a creamy peanut butter, not chunky. And, use a high quality organic peanut butter, skip the standard Jif or Skippy as those will not give you the best flavor as they have unnecessary ingredients like seed oils and more.
- If you don’t have sourdough discard, you can mix together 21 grams all purpose flour and 21 grams water in a small bowl and use that’s in its place.
How to Make Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add in the sourdough discard and peanut butter.
- Next, add flour, and oats.
- Mix to combine into a stiff cookie dough.
- On a large piece of plastic wrap, turn out the dough and form into a log that is about 15-inches long. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and cut the log into 44 cookies that are about ¼-inch thick.
- Place on the prepared baking sheets. Poke the tops of the cookies with a fork a couple of times. Bake for 22 to 24 minutes or until golden brown around the edges. Allow the cookies to cool completely on the baking sheets. Then turn over every other cookie and pair them together.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, vanilla, and milk as needed. Mix until combined and then speed mixer up to high and mix for 1 to 2 minutes or until light and fluffy.
- Transfer the filling to a piping bag and cut a hole. Pipe dollops of frosting onto the top of the turned over cookies and sandwich them together.
Recipe FAQ’s
Do-Si-Dos are a classic peanut butter sandwich Girl Scout cookie with a crispy, buttery peanut butter cookie and creamy peanut butter filling.
Classic peanut butter cookies are typically soft and chewy. Do Si Dos are a crunchy peanut butter sandwich cookie filled with a creamy peanut butter filling.
Sourdough discard is the excess sourdough starter that is removed during the feeding process. Instead of throwing it out, you can use it in other baked goods to infuse a tangy sourdough flavor!
No, you should use creamy peanut butter as it will give the cookies a better texture and allow you to easily slice them without them breaking because of little pieces of nuts.
I use organic creamy peanut butter, which is what I recommend. Look for peanut butter with only 2 ingredients: peanuts and salt.
Yes! This is what I use here, organic creamy peanut butter with just peanuts and salt.
No, because we're using sourdough discard in these cookies, I don't have a gluten free swap here.
This is probably because the ingredients were measured incorrectly. Be sure to weigh ingredients for the best results.
Because these sandwich cookies are crispy, they are best stored in a cool, dry place.
Yes, you can freeze both if you would like. For the dough, just freeze the wrapped dough log. Then thaw it in the fridge for 24 hours before slicing and continuing with the recipe. If you are freezing baked cookies, just store in an airtight container in the freezer for up to 3 months.
More Peanut Butter Desserts
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
- Piping Bag
Ingredients
Dough
- 226 grams salted butter (softened)
- 113 grams light brown sugar
- 2 teaspoons vanilla extract
- 43 grams sourdough discard
- 57 grams peanut butter
- 255 grams all purpose flour
- 50 grams rolled oats
Filling
- 113 grams salted butter (softened)
- 226 grams powdered sugar (sifted)
- 57 grams peanut butter
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add in the sourdough discard, peanut butter, flour, and oats and mix to combine into a stiff cookie dough.
- On a large piece of plastic wrap, turn out the dough and form into a log that is about 15-inches long. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and cut the log into 44 cookies that are about ¼-inch thick. Place on the prepared baking sheets. Poke the tops of the cookies with a fork a couple of times.
- Bake for 20 to 24 minutes or until golden brown around the edges. Allow the cookies to cool completely on the baking sheets. Then turn over every other cookie and pair them together.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, vanilla, and milk as needed. Mix until combined and then speed mixer up to high and mix for 1 to 2 minutes or until light and fluffy.
- Transfer the filling to a piping bag and cut a hole. Pipe dollops of frosting onto the top of the turned over cookies and sandwich them together.
- Store in a cool, dry place for up to 5 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is softened for both the cookie dough and the filling. It's best to leave it at room temperature to soften naturally.
- I use a stand mixer, but if you want to use a hand mixer, you can also do that.
- Use a creamy peanut butter, not chunky. And, use a high quality organic peanut butter, skip the standard Jif or Skippy as those will not give you the best flavor as they have unnecessary ingredients like seed oils and more.
- If you don’t have sourdough discard, you can mix together 21 grams all purpose flour and 21 grams water in a small bowl and use that’s in its place.
- High Altitude — Follow the recipe as noted.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
So much better than Girl Scouts!