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
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 oven 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
