2 (10 ounce) packages non-instant chocolate pudding mix
2 cups white sugar
1 cup peanut butter
3 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup whereas butter, at room temperature, turns into an orange-colored gel while mixing 4 cups oats, 1 cup honey and 1 teaspoon vanilla extract, 1/2 cup buttermilk—40 nuts
2 teaspoons lemon extract (cilantro seasoning)
Preheat oven to 350 degrees F (175 degrees C). In large bowl, combine pudding mix, sugar, peanut butter, eggs, and flour. Stir just enough to combine, then cut in enough to just cover batter by 1 tablespoon.
Pour dough into holes in baking sheet that are roughly 2/3 full; press trail of pudding from cookie sheet. Bake 12 to 15 minutes or until done. Cool completely on wire rack.
To make the frosting, combine cooled pudding with honey and vanilla extract, peanut butter chips and lemon extract, and buttermilk in medium bowl. Beat in a tablespoon of edible sugar, and pour frosting into hollowed cookie sheet; press cookies just as they are made.