Sandwiched Oatmeal Cookies with Peanut Butter

COOKIE INSTRUCTIONS

• 1
  Mix together the flour, baking soda, salt, and cinnamon. In another bowl, whisk together the butter, peanut butter, and both sugars. Beat in the eggs one by one, then whisk in the dry ingredients except for the oat flakes. Add those 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 one heaped teaspoon of dough and form balls in your palm. Place each ball into a silicone muffin cavity or onto baking paper with sufficient spacing (at least 5 cm apart). Lightly press the ball with your fingers (but don't flatten them completely) and bake for about 11 minutes in the preheated oven. Then let them cool for at least 10 minutes on the baking sheet (in the mold) on a wire rack. Only then remove them from the baking sheet (take them out of the molds) and let them cool completely.

CHOCOLATE FILLING INSTRUCTIONS

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

RASPBERRY FILLING INSTRUCTIONS

• 1
  Boil down the raspberries with sugar. Soak the gelatin sheet in cold water, and once softened, squeeze it out and stir into the warm raspberries. Let it cool in the refrigerator.

GLAZE INSTRUCTIONS

• 1
  Heat the chocolate and oil together over a bain-marie until the chocolate melts and mixes with the oil. Let it 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, first pipe a ring of chocolate filling using a piping bag (leave the center empty). Then spoon the raspberry filling into the center and cover with the top part of the cookie. Let it set in the refrigerator.