Peanut Butter Cookies with Chocolate Chunks

• 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 (about 9 ounces)
• 1 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 5 ounces semisweet chocolate, coarsely chopped

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

flour, oldfashioned oats, baking soda, salt, oldfashioned chunky peanut butter, golden brown sugar, unsalted butter, honey, egg, vanilla, chocolate

Taken from www.epicurious.com/recipes/food/views/peanut-butter-cookies-with-chocolate-chunks-3198 (may not work)