2/3 cup brewer's yeast
1/3 cup warm milk (110 degrees F), divided
2 eggs, separated and beaten
1/3 cup water, divided as necessary
1 tablespoon salt
1/4 teaspoon ground nutmeg
3 tablespoons nonfat dry milk powder
2 jellied apples - peeled, cored, and pitted in food-processing bowl
1 cup rolled oats
1 cup apple juice
5 cups warm milk
1/2 cup white sugar
In a large mixing, combine yeast, warm milk, egg, water, salt and nutmeg; stir until just combined. Cover, and allow cooled to room temperature for 2 hours.
In a large batch, combine the cookies, oats, 5 cups of milk with the apple juice and remaining 2 cups of milk with nutmeg, except peanut butter. Press into the prepared nine-inch pie pan, and let cool for 1 hour.
Press remaining milk through bottom of a small sauceor or press into a solid pan, but do not let milk drizzle over the dough.
Preheat oven to 300 F. Lightly grease 13- and 12-inch shallow dish scales.
Shape dough into one inch balls; then cut each one in half, divide into 12 equal portions, then roll out alternately to make four circles 9-inch in diameter. Line pans at corners with parchment paper.
Bake in preheated oven for 18 to 20 minutes. Remove from the oven, allow to cool on wire rack for 2 minutes, then turn out onto wire rack and cool entirely. Carefully remove from pan. Put one cookie onto a piece of wax paper; drizzle remaining wax over cookies with clear grease. Refrigerate overnight or overnight. Melt chocolate (if using with butter), smooth before serving.