Shanna Farrell is an interviewer at UC Berkeley's Oral History Center, where she works on a wide variety of projects and specializes in drink cultural and environmental history. She is the author of Bay Area Cocktails. Her writing has appeared in Imbibe magazine, Life & Thyme, PUNCH, and The San Francisco Chronicle. She holds Master’s Degrees from both New York University and Columbia University.   Peanut Butter and Jelly Cookies Makes 22 cookies 1 cup oats, ground 1 cup walnuts, ground 1 cup GF flour ¼ t. cinnamon Pinch salt ½ cup maple syrup ½ cup Peanut Butter 2 Tbs. Canola oil 1 jar favorite jam Preheat oven to 350’ degrees. Combine all ingredients, except jam, in large bowl. Make into 1” balls. Press down on greased cookie sheet, creating a flat cookie. Indent center of cookie with your thumb. Fill in center with favorite jam. Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5- 7 minutes. Remove from oven and let cool before transferring.