For today's installment of homemade Girl Scout cookie recipes we'll be sharing how you can make your own Non-GMO, organic Do-si-dos cookies.
GMO Inside has been calling on the Girl Scouts to remove GMO ingredients from their cookies. Until then, we’re inviting you make a donation to support the Girl Scouts (in the same amount you would have spent on cookies this year) and to bake your own so you can be sure of what you are eating and feeding your family, when it comes to GMOs.
You can join us in sending this message to the Girl Scouts of America by posting a supportive comment on their Facebook wall.
Homemade Organic Do-si-dos Cookies
Recipe adapted by GMO Inside's resident organic baker.
Makes about 48 sandwich cookies.
Preparations: Preheat oven to 350F.
SANDWICH
- 2 1/4 cups all purpose organic flour
- 2 tbsp baking soda
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 1/2 cups unsalted organic butter, room temperature
- 3/4 cup chunky organic peanut butter
- 1 cup organic brown sugar
- 1 cup organic sugar
- 3 large organic eggs
- 1 tsp vanilla extract
- 1 1/2 cups quick-cooking organic oats (not instant or regular)
FILLING
- 1 1/2 cups creamy organic peanut butter, room temperature
- 1/2 cup organic butter, room temperature
- 1/4 cup organic confectioners’ sugar
Start with the cookies. 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, then 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 (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
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.
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.
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 yours with Girls Scout lookalike holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.
