Mrs Fields Peanut Butter Cream -filled Cookies

Categories: cookies, dessert, p.butter, quick oats

Servings: 36

COOKIES
  1 1/2 c  All-purpose flour                        - packed
    1/2 ts Baking soda                       1/2 c  Salted butter, softened
    1/2 ts Ground cinnamon                     1 lg Egg
      1 c  Quick oats (NOT instant)            1 ts Pure vanilla extract
      1 c  Light brown sugar, firmly     
FILLING
    3/4 c  Smooth peanut butter                1 ts Pure vanilla extract
    1/4 c  Salted Butter, softened         1 1/2 c  Confectioners sugar
      2 tb Half-and-half                  

Preheat overn to 325-degrees F.

In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside.

Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix.

Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour.

On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula.

When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling

Yield: 3 1/2 dozen cookies.

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