Thursday, May 13, 2010
Buck Bannister No comments
To this day, they are my favorite cookie and I look forward to seeing the young ladies out selling their cookies each year.
I've mentioned them before, notably in my post on Lemon Tea Cookies based on recipe from the founder of the GSA. However, this recipe is one I ran across in several iterations across the web. Most were pretty similar give or take a slight measurement variation so I decided to pick one at random and try it out.
Why I decided to do this at four in the morning, I don't know. I guess, I thought it wouldn't be too difficult. After all, it's a basic drop cookie with a filling. What I found was that while the mixing was a snap, the baking took forever. Even using two half-sheet pans at a time, I still had enough to fill my entire kitchen! That's even counting the first flight which were no good for sandwich cookies because I used the wrong measurement for the dough when I baked it!
So, for the past 5 hours I've been putting cookies in the oven and taking them out, cooling them and finally making the filling and filling about 3/4 of them. The rest I'm just going to leave plain as I found they're pretty good just as a peanut butter cookie.
Here's a tip, when you get ready to fill these, use a piping bag and large tip. Trying to do it with a spoon gets messy and time consuming. When I switched to the piping bag things went quickly and efficiently.
They're not exact duplicates of my favorite Girl Scout cookies, but in a pinch they make a nice substitute!
2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats - (not instant or-regular)
1 1/2 cups creamy peanut butter - room temperature
1/2 cup butter, room temperature
1/4 cup confectioner's sugar
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats.
On a parchment-lined baking sheet, drop teaspoonfuls of batter, leaving about 2 inches between each to allow for spread.
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 cookies) before they set up. Transfer to a wire rack to cool completely.
Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.
PS: If you're interested in the other hundred variations out there check these out:
*version I used.