PB&J Sandwich Cookies Recipe

I'm finally tackling all the recipes stuffed in a kitchen cupboard, and one recipe I've tried recently was from the January 2009 Redbook Magazine for PB&J Sandwich Cookies:

They turned out quite messy, but they were still a a hit with the kids (the cookies by themselves were really good too)!

PB&J Sandwich Cookies (Recipe credit Redbook Magazine):

Ingredients:
Cookies:

• 1 c all-purpose flour 
• 1/2 c unsalted butter, softened
• 1/2 t baking soda 
• 1 large egg 
• 1/2 t salt
• 1 t vanilla extract 
• 1/4 t baking powder
• 1/2 c chunky peanut butter 
• 1/2 c packed light brown sugar 
• 1/3 c granulated sugar 
• 3/4 c quick-cooking oats

Filling:
1/2 c confectioners' sugar
1/4 c creamy peanut butter
2 T unsalted butter, softened
1 t milk
1/3 c strawberry jam or jelly

Directions:

• Heat oven to 350 degrees F. 
• Line 2 baking sheets with parchment paper. 
• Whisk flour, baking soda, salt, and baking powder in a bowl.
• In a separate medium bowl, mix butter and chunky peanut butter until smooth. 
• Mix in sugars and stir until well blended. 
• Beat in egg and vanilla. 
• Stir in flour mixture, followed by oats, until just blended.
• Spoon level tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets. 
• Using a floured fork, make a crisscross pattern on top of each ball by pressing dough into a flat 2 1/4-inch circle, about 1/4-inch thick. 
• Bake 10 to 12 minutes, or until lightly browned at edges. 
• Let cool on baking sheet 1 minute before removing to a wire rack to cool completely.
• To make the filling, beat sugar, creamy peanut butter, butter, and milk until light and fluffy. 
• Spread 2 teaspoons of the filling onto bottom halves of cookies. 
• Spread approximately 1 teaspoon of jelly on bottoms of the remaining cookies. 
• Sandwich together peanut butter-covered cookies with jam-covered cookies.