| 1 | Preheat overn to 325°F. |
| 2 | in medium bowl combine flour, soda, cinnamon and oats. |
| 3 | Mix well with a whire whisk. |
| 4 | Set aside. |
| 5 | cream sugar and butter in a large bowl using an electric mixer set at medium speed. |
| 6 | Add the flour-oat mixture, and blend at low speed until just combined. |
| 7 | Do not overmix. |
| 8 | separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. |
| 9 | Chill 1 hour. |
| 10 | on floured board using a floured rolling pin, roll out one disk to ?inch thickness. |
| 11 | Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. |
| 12 | Repeat procedure with the second disk, reworking scraps until all the dough is used. |
| 13 | Bake cookies on ungreased baking sheets ?inch aprt for 13-15 minutes or until bottoms turn light brown. |
| 14 | Transfer immediately to a cool, flat surface with a spatula. |
| 15 | when cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. |
| 16 | Top with another cookie-bottom side toward the filling-to make a sandwich. |
| 17 | Repeat with the remaining cookies and filling |
| 18 | : yield: 3 ?dozen cookies. |
