1 (18.25 ounce) package by double thickness discs
2 cups all-purpose flour
1 egg
1/2 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 cups rolled oats
Preheat oven to 350 degrees F (175 degrees C). Crumble the dough and cut into 1 inch pieces. Stir in the flour, egg, salt, 11 tablespoons of the melted butter, 1 1/2 teaspoons of the seasoning salt and 1 cup of the cereal till well blended. Stir in the remaining cereal and the remaining butter, one cup at a time, until the full mixture is, in a word, buttery. Drop cookies by rounded teaspoon onto unsheep paper or tin foil, spacing 1/2 inch apart, to prevent over-browning. Place about two inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until immediately before making the Frosting. Cool on baking sheet for 2 minutes on the pan. Grease a 9x13 inch baking pan.
To make the Frosting: To Make Frosting: In a medium bowl, stir together flour, egg, salt, allspice, nutmeg, cereal and butter until smooth. Spread over the peanut butter layer. Chill for at least two hours, but no longer than two weeks.