Peanut Butter Cookies with Chocolate Chunks Recipe

Ingredients <br>- 1 ½ cups unbleached all-purpose flour <br>- ⅓ cup rolled oats <br>- 1 teaspoon baking soda <br>- ¼ teaspoon salt <br>- 1 cup crunchy peanut butter <br>- 1 cup packed brown sugar <br>- ½ cup unsalted butter <br>- ¼ cup honey <br>- 1 egg <br>- 1 teaspoon vanilla extract <br>- 5 (1 ounce) squares semisweet chocolate <br><p></p>Directions <br>step 1: Mix flour, oats, baking soda, and salt in medium bowl. <br>step 2: Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate. <br>step 3: Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes. <br>step 4: Preheat oven to 350 degrees F (175 degrees C). Butter 2 heavy large baking sheets. <br>step 5: With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. <br>step 6: Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets for 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.) <br>

Ingredients
- 1 ½ cups unbleached all-purpose flour
- ⅓ cup rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup crunchy peanut butter
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 5 (1 ounce) squares semisweet chocolate

Directions
step 1: Mix flour, oats, baking soda, and salt in medium bowl.
step 2: Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate.
step 3: Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
step 4: Preheat oven to 350 degrees F (175 degrees C). Butter 2 heavy large baking sheets.
step 5: With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart.
step 6: Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets for 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

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