Easy oat cookies with raspberry jam and peanut butter filling

• 120 gr. flout
• 1 tsp. grated lemon zest
• 1/2 tsp. salt
• 160 gr. butter
• 120 gr. brown sugar
• 30 gr. icing sugar
• 170 gr. rolled oats
• 1 tsp. baking powder
• 1 egg

1. Take the butter out of the fridge about 15 minutes before starting so that it softens.
2. Preheat the oven to 180 degrees .
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. Add the flour, oats, baking powder, lemon zest and egg to the mixture
5. Mix well.
6. Most cookie recipes suggest putting the mixture in the fridge for 20 mins or so before but I usually don't bother.
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. Make a small hole in the middle and add jam
9. or peanut butter, or both.
10. Put in the oven for 12 minutes.
11. Great to eat with morning coffee or afternoon tea.
12. Also a wholesome snack to take to school or work.
13. They keep for a couple of days in an air tight container.

flout, lemon zest, salt, butter, brown sugar, icing sugar, rolled oats, baking powder, egg

Taken from cookpad.com/us/recipes/277869-easy-oat-cookies-with-raspberry-jam-and-peanut-butter-filling (may not work)