Easy oat cookies with raspberry jam and peanut butter filling

1. 1

   Take the butter out of the fridge about 15 minutes before starting so that it softens.

2. 2

   Preheat the oven to 180 degrees .

3. 3

   Put the butter and sugars into the food mixer and mix until you get a creamy mixture (you can also do this by hand, using a wooden spoon)

4. 4

   Add the flour, oats, baking powder, lemon zest and egg to the mixture

5. 5

   Mix well.

6. 6

   Most cookie recipes suggest putting the mixture in the fridge for 20 mins or so before but I usually don't bother.

7. 7

   Line the baking tray with greaseproof paper and put small balls of the mixture on top with enough space inbetween them to allow them to expand while baking.

8. 8

   Make a small hole in the middle and add jam

9. 9

   or peanut butter, or both.

10. 10

    Put in the oven for 12 minutes.

11. 11

    Great to eat with morning coffee or afternoon tea.

12. 12

    Also a wholesome snack to take to school or work.

13. 13

    They keep for a couple of days in an air tight container.

* Per serving · 4 servings · Values may vary.