Ingredients

• Cookies:
• 1/2 cup unsalted butter, very soft
• 3/4 cup light brown sugar, packed
• 1 egg, size large
• 2/3 cups all-purpose flour (3 ounces)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups rolled oats
• Filling:
• 1/2 habanero chili, seeds removed
• 6 jumbo dates, pits removed (such as medjool)
• 1/4 cup, packed, sweetened coconut flakes
• 1 teaspoon ground ginger or allspice
• 1/2 teaspoon salt
• 3/4 cup smooth peanut butter
• 1 1/2 tablespoons unsalted butter, soft

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Instructions

1. Dough: Whisk together butter and sugar until lightened, 30-40 seconds. Whisk in egg. Gently stir in next 4 ingredients, then oats. Refrigerate 1 hour, or up to 3 days.
2. Filling: Process first 6 ingredients in a food processor until loose paste. Add peanut butter and butter and process smooth. Refrigerate until ready to use, up to 3 days.
3. Remove dough from fridge for 10 minutes. Preheat oven to 375°. Line 2 baking sheets with Reynolds Parchment Paper. Scoop 2 tablespoons dough per cookie and gently round off. Place onto parchment 2-inches apart. Flatten slightly. Bake 6-7 minutes, cool 2 minutes on sheet then transfer to wire rack to cool completely. Use 1 1/2 tablespoons filling per sandwich.