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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 tablespoon Half-and-half
1 teaspoon Pure vanilla extract
1 1/2 cup 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.
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 tablespoon Half-and-half
1 teaspoon Pure vanilla extract
1 1/2 cup 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.
