Mrs Fields Peanut Butter Cream-Filled Cookies

Ready in 1 hour

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1 ts Pure vanilla extract
1 ts Pure vanilla extract
1 1/2 c All-purpose flour
1/2 ts Ground cinnamon
1 c Light brown sugar, firmly
1/4 c Salted Butter, softened
1 1/2 c Confectioners sugar
1/2 c Salted butter, softened
1 c Quick oats (NOT instant)
1 lg Egg
1/2 ts Baking soda
3/4 c Smooth peanut butter
2 tb Half-and-half

Original recipe makes 36 Servings



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. Posted to MM-Recipes Digest by on Jul 07, 99

Calories Per Serving: 55 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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