1 c. butter
1 3/4 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. unsifted flour
1 tsp. baking powder
1 tsp. salt
2 c. Reese's peanut butter chips
1 1/2 c. quick-cooking rolled oats
3/4 c. jelly or preserves (apple, grape, peach, etc.)

Cream butter and brown sugar in large bowl. Add eggs and vanilla; beat until light and fluffy.

In a separate bowl combine flour, baking powder and salt. Gradually add flour mixture to creamed mixture. Reserve 1/2 cup peanut butter chips. Stir in oats and 1 1/2 cups peanut butter chips.

Shape dough into 1 inch balls. Place balls on an ungreased cookie sheet. Press center of each with your thumb to make a deep impression about 1 inch wide. Bake at 400 degrees for 7-9 minutes or until lightly browned.

Remove from cookie sheet. Cool on a wire rack. Fill center of each cookie with 1/2 tsp. jelly or preserves; top with several of the reserved peanut butter chips. Makes about 5 dozen.