The cookie was excellent and oh, so chewy which is what I love so much about peanut butter cookies. They practically never lose their chewiness. The honey and oatmeal are just barely detectable and add a nice little twist to the cookies. For the chocolate chunks, I used the rest of a Ghirardelli's Intense Dark 72% bar that I had leftover from an unfortunately failed dessert. I was so upset about wasting 1 1/2 bars in a dessert that I messed up that I chopped the rest up and put it in these simple peanut butter cookies just to spite the dessert. Ha ha, I'm silly aren't I? But I digress... (More on the failed dessert in a later post.) The resulting cookie was extremely tasty with the chocolate, but of course, feel free to use whatever kind of chocolate you like. Maybe even some chopped up peanut butter cups in them? I'll definitely try it out sometime because this recipe is a keeper that I'll make again and again.
Honey Peanut Butter Chocolate Chunk Cookies (from Allrecipes)
Makes about 2 dozen good-sized cookies
- 1 1/2 cups all-purpose flour
- 1/3 cup rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crunchy peanut butter (I used smooth)
- 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, chopped
- Mix together flour, oats, baking soda, and salt in a medium bowl. Set aside.
- Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla until well blended.
- Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate.
- Cover and refrigerate until the dough is firm and no longer sticky, about 30 minutes. (I refrigerated mine for several hours.)
- Preheat the oven to 350 degrees F. Butter 2 heavy, large baking sheets. (I used parchment paper.) With hands, roll heaping tablespoons of dough for each cookie into a 1 3/4 quarter inch diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. (I used probably more like 2 tablespoons of dough per cookie.)
- Bake cookies until puffed, beginning to brown on top and still very soft to the touch, about 12 minutes. Cool cookies on the baking sheet for about 5 minutes, then remove to a wire rack to cool completely.