Mrs Fields Peanut Butter Cream -Filled Cookies

 Categories: Cookies, Snacks, Peanut butt
      Yield: 36 servings
 
           Mmmm----------------
           -----------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
    1/2 c  Salted butter, softened
      1 lg Egg
      1 ts Pure vanilla extract
           Mmmmm---------------
           ------------filling---- -- ¥
    3/4 c  Smooth peanut butter
    1/4 c  Salted butter, softened
      2 tb Half-and-half
      1 ts 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.