1-Gathering and Mixing Your Ingredients: First off, in a large bowl, whisk together the 2 cups quick-cooking oats, 1 ½ teaspoons baking powder, ⅛ teaspoon baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt. This sets the base and gets those dry ingredients evenly mixed for the best texture.

2-Gathering and Mixing Your Ingredients: Next, in a separate medium bowl, combine the ½ cup peanut butter, 1 large egg at room temperature, 1 teaspoon vanilla extract, and ½ cup honey. Whisk until everything blends smoothly, creating a creamy mixture that’s the heart of these cookies.

3-Combining and Chilling the Dough: Now, scrape that peanut butter mixture into the oat mixture and stir just until combined. The dough will be wet and sticky, which is normal, then fold in the ½ cup chocolate chips for those delightful bursts of flavor.

4-Combining and Chilling the Dough: Chill the dough in the refrigerator for at least 30 minutes, or up to 3 days, to make it easier to handle and help the cookies hold their shape. While it chills, you can check out more baking tips, like in our Biscoff stuffed cookies guide, for extra inspiration.

5-Baking and Cooling: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to keep things from sticking. Drop the chilled dough into 2-inch balls onto the sheet, leaving about 1 inch of space between each.

6-Baking and Cooling: Flatten each ball to about ¾-inch thickness for even baking. Pop them in the oven for 9 to 10 minutes until they’re golden brown and firm around the edges.

7-Baking and Cooling: Let the cookies cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. And just like that, you’ve got a batch ready to share at your next gathering!