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Mrs. Fields Peanut Butter Cream-Filled Cookies

Source of Recipe

SandyOH


List of Ingredients

Mrs. Fields Peanut Butter Cream-Filled Cookies

Dough:
1 1/2 c. flour
1/2 tsp. baking soda
3/4 tsp. cinnamon
1 c. quick oats (NOT instant)
1 c. brown sugar, firmly packed
1/2 c. salted butter, softened
1 large egg
1 1/2 tsp. pure vanilla
Filling:
3/4 c. smooth peanut butter (do NOT use a generic brand)
1/4 c. butter, softened
2 T. half-and-half
1 tsp. vanilla
1 1/2 c. confectioners sugar




Recipe

Preheat oven to 325F. in medium bowl combine flour, 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"
thickness. Cut cookies with a 2" 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" 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 T. filling on
the bottom side of half the cookies. Top with another cookie-bottom side
toward the filling, to make a sandwich.

Makes about 3 ½ dozen cookies.