• Line two baking sheets with parchment paper.
• Melt 4 Tbsp butter in a medium saucepan over low heat. Once melted, add the oats. Cook oats in butter for about 5-7 minutes, stirring gently, until the oats are browned and toasted. Pour oats onto a sheet of parchment paper to cool a bit.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together remaining stick of butter and both kinds of sugar until light and fluffy, 2-3 minutes.
• Add the peanut butter and beat together until well combined.
• Slowly add in the flour mixture until just combined, taking care not to over-mix. Fold in the oats and peanut butter chips.
• Place dough on a large sheet of parchment paper and place another large sheet of parchment paper on top. Roll the dough out until it’s about ¼-inch thick. Place in the fridge for 30 minutes to chill.
• Pre-heat oven to 350 degrees.
• Place dough on counter and remove top layer of parchment paper. Cut 24 circles out of the dough with a 2-inch round cookie or biscuit cutter (or the top of a drinking glass).
• Place rounds about one inch apart on parchment paper-lined baking sheets. Bake for about 10 minutes, until cookies are just starting to turn golden.
• Remove from oven, let cool for a few minutes on cookie sheet, and then move to a wire rack to cool completely.
• Put raspberry jelly buttercream in a pastry bag or in a ziplock bag with the corner cut off and squeeze buttercream in a circular motion on 12 of the cookies. Top each cookie with a second bare cookie to make sandwiches.

Raspberry Jelly Buttercream

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, confectioners' sugar, and jelly until light and fluffy, 2-3 minutes.