Mrs Fields Peanut Butter Cream Filled Cookies

Serving Size : 36
Ingredients

for prepare Mrs Fields Peanut Butter Cream Filled Cookies

:

Amount	Measure	Ingredient - Preparation Method
Mmmm cookies mrs fields peanut butter cream filled cookies
1 1/2	c	All-purpose flour
1/2	ts	Baking soda
1/2	ts	Ground cinnamon
1	c	Quick oats (not instant)
1	c	Light brown sugar, firmly
packed mrs fields peanut butter cream filled cookies
1/2	c	Salted butter, softened
1	lg	Egg
1	t	Pure vanilla extract
Mmmmm filling--Ґ mrs fields peanut butter cream filled cookies
3/4	c	Smooth peanut butter
1/4	c	Salted butter, softened
2	tb	Half-and-half
1	t	Pure vanilla extract
1 1/2	c	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.

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