Peanut Butter Cream-Filled Cookies

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 creamy 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 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 over mix.

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.