In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup peanut butter with 1/2 cup honey until smooth. Beat in the egg until well combined. Add the oats and baking soda and beat on low speed until just combined.
Using a 1/2 ounce cookie scoop, drop heaping one-tablespoon sized portions of dough a few inches apart on the prepared baking sheets. Flatten the top of each scoop of dough with the top of your hand.
Bake cookies for 7-8 minutes or until they are set and just start to crack a bit on top. Let cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
Once cookies have cooled completely, turn them all over and spread the bottoms of half with a little over a teaspoon of peanut butter and the bottoms of the other halves with a little over a teaspoon of fruit spread. Place the cookies with fruit spread on them upside down onto the peanut butter of the other cookies to create a peanut butter and jelly cookie sandwich.
Notes
[I]To store, place cookie sandwiches in a single layer in an airtight container in the refrigerator for up to 7 days. Let come to room temperature before eating, if desired.[/I]
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