Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard
Indulge in homemade Do Si Dos, the iconic Girl Scout cookies filled with creamy peanut butter frosting and oatmeal goodness. These Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard are even better than the ones in the box! Plus, this cookie recipe uses up sourdough discard for a slight tang that is so good with the peanut butter flavor.
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
Tips
- 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
Calories: 253kcalCarbohydrates: 27gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 33mgSodium: 124mgPotassium: 62mgFiber: 1gSugar: 16gVitamin A: 386IUCalcium: 14mgIron: 1mg
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