Oatmeal Cookies with Peanut Butter and Raspberry

In a bowl, mix the flour, baking soda, salt, and cinnamon. In another bowl, cream the softened butter with 190 g of peanut butter and both types of sugar until you get a creamy mixture. Add the eggs one by one, mixing well after each. Incorporate the dry ingredients, and finally add the rolled oats.

Cover the dough with cling film and refrigerate for at least one hour.

Preheat the oven to 180°C. Form heaped teaspoon-sized balls and place them on a baking tray lined with parchment paper, at least 5 cm apart. Gently press them with your fingers and bake for approximately 11 minutes. Let them cool completely.