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Ingredientes
- Mmmm
- 1 1/2 c. All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Grnd cinnamon
- 1 c. Quick oats (not instant)
- 1 c. Light brown sugar, firmly packed
- 1/2 c. Salted butter, softened
- 1 lrg Egg
- 1 tsp Pure vanilla extract
- 3/4 c. Smooth peanut butter
- 1/4 c. Salted butter, softened
- 2 Tbsp. Half-and-half
- 1 tsp Pure vanilla extract
- 1 1/2 c. Confectioners sugar
Direcciones
- 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 in the flour-oat mix, and blend at low speed till just combined. Don't overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or possibly a plastic bag.
- Refrigerate1 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 till all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 min or possibly till bottoms turn light brown. Transfer immediately to a cold, flat surface with a spatula. When cookies are cold, spread 1 Tbsp. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 482 | |
| Calories from Fat 184 | 38% |
| Total Fat 21.38g | 27% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 221mg | 9% |
| Potassium 216mg | 6% |
| Total Carbs 66.99g | 18% |
| Dietary Fiber 2.8g | 9% |
| Sugars 44.43g | 30% |
| Protein 8.59g | 14% |
