So Si Do Girl Scout Cookies

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So Si Do Girl Scout Cookies
Peanut Butter Oatmeal Cookies:
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
8 tbs unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 tsp vanilla
1 cup of oats, old fashioned or quick-cooking
Peanut Butter Filling:
6 tbs unsalted butter, softened
1/2 tsp vanilla extract
1/2 cup smooth peanut butter
2 1/4 cups powdered sugar
3 tbs heavy cream
1/2 tsp salt
Preheat the oven to 350°.
Sift together the flour, baking soda, baking powder, and salt in a medium-sized bowl and set it aside.
In the bowl of a stand mixer, beat together the butter, peanut butter, and sugars until creamy.

Scrape down the sides of the bowl and add the egg and vanilla. Beat until combined.
Again, scrape down the sides of the bowl and add the dry ingredients, beating on low speed, until incorporated. Fold in the oats until evenly distributed.
Use a small cookie scoop to create even balls.

Place the balls a few inches apart on a parchment-lined baking sheet. Poke a hole into the center of each cookie with a skewer or toothpick.
Bake for about 10 min or until golden brown. Remove the cookies from the baking sheet and place on a cooling rack.
While the cookies are cooling completely, prepare the frosting filling.

Beat together the butter, vanilla, peanut butter, powdered sugar, heavy cream, and salt in the bowl of a stand mixer, or use a hand mixer. Beat until completely combined and fluffy. Add a little more heavy cream if the frosting is too stiff or a little more powdered sugar if it is too moist.
Once the cookies have cooled completely, match them up by size.

Then place the frosting in a piping bag and pipe the entire flat surface of one of the cookies. Sandwich the other cookie on top of the icing.
Repeat with remaining cookies. Serve immediately or store in an airtight container.

Makes 12 sandwich cookies

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