1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 (3 ounce) package instant oatmeal cream pudding mix
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter
1/2 cup evaporated milk
3 cups minuets
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, sugar, egg and vanilla until smooth. Stir in the oatmeal cream and oatmeal powder. Gradually blend in the flour mixture, mixing just enough to form a smooth dough. Press the dough into the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookies, cool on wire rack, and remove parchment.
To make the jelly, combine the peanut butter, evaporated milk, minuets, instant oatmeal cream pudding, baking powder and baking soda in a medium saucepan. Stir, whisking constantly, until the mixture is a thick stiff white. Spread the peanut butter mixture onto both cooled cookies, each with 1 tablespoon of the jelly mixture.