The addition of honey, oats and chocolate chunks in this recipe makes a terrific interpretation of the All-American Peanut Butter Cookie!
Original recipe makes 2 dozen
Ingredients
1 1/2 cups unbleached all-purpose flour
1/3 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup crunchy peanut butter
1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup honey
1 egg
1 teaspoon vanilla extract
5 (1 ounce) squares semisweet chocolate
Directions
- Mix flour, oats, baking soda, and salt in medium bowl.
- 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.
- Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). 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 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.)
Nutrition
Calories: 416 kcal
Carbohydrates: 48.6 g
Cholesterol: 38 mg
Fat: 22.9 g
Fiber: 3.2 g
Protein: 8.6 g
Sodium: 271 mg