To say that I wasn’t looking forward to making these cookies would be an understatement. Peanut butter, bleh. And uncooked? It just didn’t sound good to me at all. Thanks to Baked Sunday Mornings, I set out to tackle another recipe that I probably would have never tried in the first place.

The cookies aren’t totally uncooked – the milk, sugar, cocoa powder, and butter are boiled for a short 90 seconds stove-top before adding rolled oats and peanut butter. The oats soften and cook a bit with the residual heat of the milk mixture.

I used chunky peanut butter – Skippy Super Chunk to be specific. All of the added crud in that peanut butter gives it the perfect consistency for baking, if you ask me.

The dough is scooped out onto a cookie sheet, then chilled for an hour, and there you have it. Some homely little brown chunks.

I mentioned I don’t like peanut butter, but one of my favorite candies is Reese’s Peanut Butter Cups. I don’t know why, maybe it’s because the peanut butter isn’t real and it’s sweetened to the hilt. These cookies taste exactly like a Reese’s Peanut Butter Cup, but they’ve got a texture that is a hundred times better. I tried a cookie… then had another. And maybe one more.

To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.

• The No-Bake Peanut Butter Cookie (Baked Explorations, p. 185)