Homemade Do-Si-Dos

2:15 AM

Aside from Samoas (which I recreated a few months ago with amazing results), Do-Si-Dos are my favorite Girl Scout Cookies. The bad thing about Girl Scout cookies, though, are waiting all dang-on year for them to be sold, so its nice to know you can whip up a batch if you have the hankering for them. But support the troops when its cookie time again - its good karma (with such a sweet reward).


Anywho, I got his recipe from the same place I got the Samoa recipe, one of my favorite blogs called Baking Bites. Everything I have tried from her site has turned out beautifully, but I'll have to admit, my first snag baking one of her recipes were these cookies. I attempted these about a month ago and I was so frustrated with the results that I just gave up and pouted the rest of the nigh - I really wanted Do-Si-Dos. The cookies, when baked, had this....strange bitter taste, and since I don't really know much about kitchen chemistry, I didn't know where the problem originated from. I read the reviews and most posters had the same problems, and according to some of them, it was the ratio of baking powder to baking soda, which apparently there is a formula to use. I copied down a modified version of the recipe from a poster, who seemed to know what she was talking about, and that is what is posted below.

These cookies are soooo good, and very similar to the real thing. They are very rich and have a bit more substance to them than the original since they are homemade. I think I ended up making my cookies slightly larger than I should have (not freakishly large or anything), but I couldn't even eat a whole cookie it was so rich. If you are a peanut butter fan, or better yet, a Do-Si-Do fan, these definitely should be right up your alley. It should at least hold you over until February when you will be bombarded by all of the little cuties trying to make a sale.

Homemade Do-Si-Dos
Yields about 48 cookies

Cookies:
2 cups flour
1 tablespoon baking soda
2 teaspoons baking powder
2 sticks unsalted butter, room temperature
3/4 cup chunky peanut butter
2 cups sugar
2 eggs
1 t vanilla
1 1/2 cups quick-cooking oats (not instant or regular)
Filling:
1 cup peanut butter
1/2 cup butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

1. Preheat oven to 350˚.

2. Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

3. In a large bowl, cream together butter and peanut butter. Beat in sugar until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.

4. Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).

5. On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.

6. Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.

7. Once cookies have cooled, make the filling: In a large bowl, cream together smooth peanut butter, butter and powdered sugar, vanilla and milk until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches. Store in an airtight container.

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