It's the holiday season, which means I bake like a mad woman; I'll bake regardless of rain, sleet, snow, or hail, just like the mail people. Good thing baking is done primarily in the indoors.

I call them Wonder Cookies because they look like your everyday chocolate chip cookie but Ho Ho No, they are not. They are also flourless, so when they come out, you're like, I wonder how that happened.

Here is the recipe, although the measurements are approximations.

2 eggs

1 cup granulated sugar

1 cup creamy peanut butter (I used reduced fat Jiffy)

1/3 cup oatmeal (I used Quaker instant oats and shook the canister a few times)

3 bars (1.45 oz. each) of Hershey's Special Dark Chocolate bars

1 tsp vanilla extract

2 tsp ground cinnamon (or two very generous shakings, I think that was two tsps.)

Preheat oven to 350 degrees F. Shred/chunkify the chocolate bars with a serrated knife (break them in half and stack to make them easier to cut.) Combine ingredients in a bowl and mix. Batter will be stiff. Drop by 1.5 inch balls onto ungreased cookie sheet. Bake 8-10 minutes or until edges are slightly brown.

I'm not sure how much this yields because I ate quite a few of them before I remembered to count. But I think it's around 2 dozen.

Because the peanut butter and sugar are allowed to carmelize without a third wheel, this cookie practically melts in your mouth once you start chewing. Oatmeal makes for a more liberal chaperone than flour while the sugar gives this incredibly chewy cookie a crispy bottom. The cinnamon spices its way through the thinkness of peanut butter, festifying in gooey harmony. And I must say that it wafts pleasantly throughout the kitchen.

I made this up using whatever we had in our tiny apartment kitchen so if you think it's disgusting, you probably didn't do it right. But you can blame it on me.