Peanut Butter Cookies with Chocolate Chunks
- Preparing Time: -
- Total Time: -
- Served Person: Makes 27 cookies
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1/3 cup old-fashioned oats
- 1 cup (packed) golden brown sugar
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 22 g(7%)
- Cholesterol 16 mg(5%)
- Fat 10 g(16%)
- Fiber 1 g(4%)
- Protein 3 g(7%)
- Saturated Fat 4 g(21%)
- Sodium 76 mg(3%)
- Calories 184
Preparation Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into 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°F. 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 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.)
Preparation Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into 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°F. 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 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.)
