Preparation:
In a medium bowl, mix flour, oats, baking soda, and slat. In a large bowl, using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chocolate chips. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
Preheat oven to 350 degrees F. Butter 2 heavy large baking sheets. 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. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in a airtight container at room temperature).
Note: I got this recipe from Bon Appetit March 1997. They are just a different take on the American classic by adding honey, oats, and chocolate chips. These peanut butter cookies differ from Peanut Chocolate Chip cookies (also on this site) in that they are more dense and chewy in texture. I personally prefer the Peanut Chocolate Chip cookies, but they are also a lot more work. |
