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Peanut Butter Cookies with Chocolate Chunks
| Ingredients |
1 12 cups all-purpose flour (unbleached all purpose)
13 cup rolled oats
1 tsp baking soda
14 tsp salt
1 cup crunchy peanut butter
1 cup brown sugar (packed)
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12 cup unsalted butter
14 cup honey
1 eggs
1 tsp vanilla extract
5 ozs semisweet chocolate
Directions
| 1 | Mix flour, oats, baking soda, and salt in medium bowl. |
| 2 | 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. |
| 3 | Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes. |
| 4 | Preheat oven to 350 degrees F (175 degrees C). Butter 2 heavy large baking sheets. |
| 5 | 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. |
| 6 | 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.) |
