Sandwiched Oat Cookies with Peanut Butter

INSTRUCTIONS FOR COOKIES

• 1
  Mix together the flour, baking soda, salt, and cinnamon. In another bowl, whisk the butter, peanut butter, and both sugars. Stir in the eggs one at a time, then beat in the dry ingredients except for the oats. Stir in the oats last.
• 2
  Cover the finished dough with plastic wrap and refrigerate for at least an hour.
• 3
  Preheat the oven to 180˚C. If you have a silicone muffin mold, use it. If not, prepare baking paper. Take about a heaping teaspoon of dough and shape it into balls in your hand. Place one ball into each muffin silicone mold or place on baking paper with sufficient spacing (at least 5 cm apart). Lightly press the ball with your fingers (but do not flatten into discs) and bake for about 11 minutes in the preheated oven. Then let cool for at least 10 minutes on the baking sheet (in the mold) on a rack. Then remove from the sheet (take out of the molds) and let cool completely.

INSTRUCTIONS FOR CHOCOLATE FILLING

• 1
  Chop the chocolate and place it in a bowl. Add the peanut butter. Bring the cream to a boil and pour it over the chocolate. Let it sit for a while, then stir until smooth and let cool in the fridge until the mixture holds its shape when piped onto the cookie.

INSTRUCTIONS FOR RASPBERRY FILLING

• 1
  Cook the raspberries with sugar. Soak the gelatin sheet in cold water, squeeze it out after softening, and stir into the warm raspberries. Let cool in the fridge.

INSTRUCTIONS FOR GLAZE

• 1
  Heat the chocolate with oil together over a water bath until the chocolate melts and mixes with the oil. Let cool slightly.

ASSEMBLING THE COOKIES

• 1
  Divide the cookies into two halves. Drizzle one half with chocolate glaze (this will be the top part of the cookie). Before the glaze sets, you can add any decoration (chopped peanuts are particularly suitable).
• 2
  On the other half of the cookies, pipe a ring of chocolate filling (leave the center free). Then spoon the raspberry filling into the center and cover with the top part of the cookie. Let set in the fridge.