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Peanut Butter and Honey Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup quick oats can also use old-fashioned
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup smooth peanut butter
- 1 cup light brown sugar packed
- 1/2 cup unsalted butter 1 stick, room temperature
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 egg
- 4 ounces dark chocolate chips
Instructions
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In medium mixing bowl, combine flour, oats, baking soda and salt.
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Using an electric mixer, on medium speed, cream together peanut butter, brown sugar, butter, honey, and vanilla.
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Add egg and mix until well blended.
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Stir dry ingredients into peanut butter mixture in 2-3 additions.
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Stir in chocolate chips.
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Cover dough with plastic wrap and refrigerate about 30 minutes (or about 10-15 minutes in the freezer), until dough is firm and no longer sticky.
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While dough is chilling, preheat oven to 350 degrees F.
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Take dough by the tablespoon and roll into a ball and place on baking sheet, spacing each cookie about 2 inches apart.
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Bake cookies 10-13 minutes, or until puffed, just beginning to brown on top, but still soft to the touch.
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Cool cookies on baking sheet for about 5 minutes (they will continue to cook and set).
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Using a metal spatula, transfer the cookies to a rack and cool completely.
Recipe Notes
Change it Up:
Use fresh ground peanut butter! Since the consistency of fresh ground peanut butter can vary greatly (from fairly course and dry to almost as smooth as store-bought smooth peanut butter), you will most likely need to use additional butter to keep the cookies from drying out. If this is your first attempt with fresh ground peanut butter, try mixing some softened butter (start with one tablespoon) into the peanut butter first, until you get your desired consistency.
Dress it Up:
Throw in some butterscotch chips as well - they pair wonderfully with peanut butter!
Dress it Down:
Eliminate the chocolate chips for a simpler version.