Peanut Butter Cream-Filled Cookies
Source: Mrs. Fields Cookie Book
Makes 42

Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup quick-cooking oats
1 cup firmly packed light brown sugar
1/2 cup butter -- softened
1 teaspoon vanilla extract

Filling
3/4 cup creamy peanut butter
1/4 cup butter -- softened
2 tablespoons half and half
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

Preheat oven to 325 degrees.

In medium bowl combine flour, baking soda, cinnamon and oats. Mix well. Set aside.

Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add egg and vanilla. Beat at medium speed until light and creamy. Add the flour-oat mixture and blend at low speed until just combined. Do not overmix. Separate dough into 2 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 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 the cookie. Top with another cookies--bottom side toward the filling--to make a sandwich. Repeat with the remaining cookies and filling.

Filling:
Mix all filling ingredients together until smooth.