Ingredients
1 1/2 cups unbleached all-purpose flour
1/3 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup crunchy peanut butter
1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup honey
1 egg
1 teaspoon vanilla extract
1/4 cup semisweet chocolate
Procedure
1. Mix flour, oats, baking soda, and salt in a bowl
2. Using an electric mixer, mix peanut butter, brown sugar, butter, honey, egg, and vanilla until well blended.
3. Stir dry ingredients into the peanut butter mixture
4. Stir in semi-sweet chocolate.
5. Cover and refrigerate until dough is firm, about 30 minutes.
6. Preheat oven to 175C (350F).
7. Prepare the pan and baking sheets.
8. Using hands (make sure to wash first), roll of dough for each cookie into 1 inch diameter ball.
9. Arrange cookies on prepared baking pan with sheet, spacing 2 inches apart.
10.Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 15 minutes.
11. Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies and cool completely.
The Outcome
I overcooked the first batch of cookies since I was expecting the ball to flatten. After 15 minutes, I realized that the dough is a bit thick and didn't really flatten like a cookie. Later I used a fork to just flatten it and added 5 more minutes. The next batches, I tried to flatten the ball with my palm before baking them.
Anyway, the cookie tastes great (even the overcooked ones). My 3-year old and wife loved it. I find the cookie quite heavy in the stomach. Maybe by cutting the diameter to about .5 or .75 inch (and flattening it) will do the trick.
Btw, this will yield about 25 to 30 cookies. =)
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