Filled Oatmeal Cookies with Peanut Butter

Mix flour, baking soda, salt, and cinnamon in a bowl. In another bowl, cream the soft butter with 190 g of peanut butter and both types of sugar until fluffy. Stir in the eggs one by one. Then briefly stir in the dry ingredients (except the oats). Finally, fold in the oats.

Cover the dough with cling film and let it rest in the refrigerator for at least one hour.

Preheat the oven to 180 °C. Line a baking sheet with parchment paper (or use a silicone muffin tin). Form small balls from the dough (approx. 1 heaped tsp per ball). Place the balls on the baking sheet with sufficient space (approx. 5 cm) or put them into the muffin tin. Gently flatten them and bake for approx. 11 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.