Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  unbleached all-purpose flour
     1/3           cup  old-fashioned oats
  1           teaspoon  baking soda
     1/4      teaspoon  salt
  1                cup  old-fashioned chunky peanut butter
  1                cup  packed golden brown sugar
     1/2           cup  unsalted butter -- at room temperature
     1/4           cup  honey
  1              large  eggs
  1           teaspoon  vanilla extract
  5             ounces  semisweet chocolate -- coarsely chopped

Preparation:

Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes. Preheat oven to 350øF. 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. Cool cookies on baking sheets 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.) Makes 27 cookies.

Nutritional Information:

68 Calories (kcal); 5g Total Fat; (64% calories from fat); trace Protein; 6g Carbohydrate; 16mg Cholesterol; 70mg Sodium