Preheat your oven to 350 degrees. If your jelly or jam has been in the fridge, remove it so it can come to room temp.
In a large stand mixing bowl, add the butter and the sugars. Using a paddle attachment, combine on low speed.
Crack the eggs in a smaller separate bowl and add them to the batter. Then add the baking powder and vanilla.
Continue to mix and add in the peanut butter.
Add in the oats and combine. Place the batter in the fridge for about 10 minutes to regain its stiffness.
On a large sheet pan with parchment paper, making sure the cookies are 2 inch apart- divide the mixture (using a 2 inch scoop) into about 18 balls and gently form and press down. Flatten a bit with fork prongs.
Bake for 12 minutes.
When done, remove from the oven and let cool for about 10 minutes.
Carefully move the cookies to a cooling rack. Let it cool completely.
Using the back of the 1/2 teaspoon, press in the middle to indent a well. (be careful if the cookies are still a bit hot)
In a small bowl, add the jelly and give it a good stir. Then add about a 1/2 tsp of jelly to each cookie, filling the well.
For the peanut butter drizzle, take about 14 cup of the peanut and place into a microwave safe dish. Mircrowave on high for 20 seconds, then give it a stir. Place back inthe microwave for another 20 seconds or so. And stir using a fork or small whisk. Peanut butter should a smooth consistency. Gently drizzle over the top of the cookies.