Peanut Butter Cookies with Chocolate Chunks

Directions

1. Mix flour, oats, baking soda, and salt in medium bowl.
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.
3. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Butter 2 heavy large baking sheets.
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.
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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Reviews (73)

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40

JLANAM

Jun. 5, 2007

"These were very good! I made the following slight changes: creamy peanut butter instead of crunchy because we're not crazy about nuts in things, white whole wheat flour for 1 cup of the all-purpose, a..." See more little over 1 cup of semi-sweet chips for the chunks, and I upped the vanilla to 1 T. instead of 1 t."

27

zary125

Sep. 26, 2003

"Everybody I know who loves a peanutbutter cookie loves these. These are the first to disappear. Cookes bake up moist are not flat...." See more"

26

schmerna

Jul. 23, 2003

"These cookies were great. I added Reese's Pieces and used chocolate chips...." See more"