Mrs. Fields Peanut Butter Cream-Filled Cookies

Mrs. Fields Peanut Butter Cream-Filled Cookies

Categories: Cookies, Snacks, Peanut Butter
Yield: 36 servings

Cookies
1 1/2 cups All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1 cup Quick oats (not instant)
1 cup Light brown sugar, firmly packed
1/2 cup Salted butter, softened
1 large Egg
1 teaspoon Pure vanilla extract

Filling
3/4 cup Smooth peanut butter
1/4 cup Salted butter, softened
2 tablespoons Half-and-half
1 teaspoon Pure vanilla extract
1 1/2 cups Confectioners sugar

Preheat oven to 325 degrees F. In medium bowl... combine flour, baking soda, cinnamon, and oats. Mix well with a wire 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 apart 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 cookie. 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.