• Preheat oven to 325F. Line 2 baking sheets with parchment paper or silicone baking mat.
• In a large bowl, toss together the quick oats, flour, baking soda and cinnamon. Set aside.
  1 & 1/2 cups (165g) whole wheat pastry flour, 2 cups (180g) quick oats, 1 tsp baking soda, 2 tsp ground cinnamon
• In a medium bowl, whisk together the melted butter, brown sugar and eggs.
  4 Tbsp (60ml) melted butter, 1/2 cup (100g) lightly packed brown sugar, 2 large eggs
• Whisk in the maple syrup and vanilla.
  1/2 cup (125ml) maple syrup, 2 tsp vanilla extract
• Add the wet into the dry ingredients and mix together until just combined. Fold in the diced apples.
  1 cup apples
• Using a medium cookie scoop or tablespoons, drop rounded cookie batter about 2" apart onto prepared baking sheet.
• Bake for 10-12 minutes or until the edges are golden brown. Let cookies cool completely before filling.

To make the filling:

• Using an electric mixer, combine the peanut butter and powdered sugar. Add the milk or cream, 1 tablespoon at a time until you have a spreadable consistency.
  1/2 cup (135g) smooth peanut butter, 1 cup (125g) powdered sugar, 2-4 Tbsp milk or cream