Mrs Fields Peanut Butter Cream-Filled Cookies Recipe
Serves/Makes: 3.5 dozen
Ingredients:
# **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 tablespoons Half-and-half
1 teaspoon Pure vanilla extract
1 1/2 cup Confectioners sugar
Directions:
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.