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Mrs Field's Peanut Butter Cream Filled Cookies
1 1/2 cup All-purpose flour
1/2 tsp baking soda
1/2 tsp 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 tsp pure vanilla extract
Filling
3/4 cup smooth peanut butter
1/4 cup salted butter, softened
2 tbsp Half-and-Half
1 tsp pure vanilla extract
1 1/2 cup confectioners sugar
Preheat oven to 325 degrees F. 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 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 cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling. Makes 3 1/2 dozen cookies.
1 1/2 cup All-purpose flour
1/2 tsp baking soda
1/2 tsp 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 tsp pure vanilla extract
Filling
3/4 cup smooth peanut butter
1/4 cup salted butter, softened
2 tbsp Half-and-Half
1 tsp pure vanilla extract
1 1/2 cup confectioners sugar
Preheat oven to 325 degrees F. 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 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 cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling. Makes 3 1/2 dozen cookies.