The Cookie Part:

1/2 cup vegetable shortening

2/3 cup granulated sugar

1 egg

1/2 teaspoon salt

3 tablespoons peanut butter (regular)

1/2 cup old−fashioned Quaker oats

1 cup all−purpose flour

The Filling:

1/2 cup peanut butter (low fat, if available)

3/4 cup powdered sugar

1 tablespoon fine graham cracker crumbs

Preheat the oven to 325F.

Cream together the shortening and sugar with an electric mixer.

Add the egg, salt, and peanut butter and beat until well blended.

Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour.

Add the oats and flour to the mixture and blend well.

Roll out dough with your hands into 1 inch balls.

Press them flat onto ungreased cookie sheets so that they form 2−inch circles.

Bake for 8 to 10 minutes, or until light brown around the edges.

While the cookies bake, combine the filling ingredients in a small bowl.

When the cookies are cool, spread a thin layer of filling on a cookie and press another on top.