Ingredients
1½cupsall purpose flour,unbleached
⅓cuprolled oats
1tspbaking soda
¼tspsalt
1cupcrunchy peanut butter
1cupbrown sugar,packed
½cupunsalted butter
¼cuphoney
1egg
1tspvanilla extract
1ozsemisweet chocolate,(5 squares)
Preparation
Mix the flour, oats, baking soda, and salt in medium bowl.
Using an electric mixer, beat the peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate.
Cover and refrigerate for about 30 minutes until the dough is firm and no longer sticky.
Preheat the oven to 350 degrees F. Butter two heavy large baking sheets.
With hands, roll 1 heaping tablespoonful of dough for each cookie into 1¾ inch diameter balls. Arrange the cookies on the prepared baking sheets, spacing them 2½ inches apart.
Bake the cookies for about 12 minutes until puffed, beginning to brown on top and still very soft to touch.
Cool the cookies on baking sheets for 5 minutes. Using a metal spatula, transfer cookies to rack and cool completely.
Serve and enjoy!
