Mrs Fields Peanut Butter Cream -filled Cookiecookies, desserts ----COOKIES---- 1 1/2 cup 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 tablespoon half-and-half 1 teaspoon pure vanilla extract 1 1/2 cup confectioners sugar 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. |
