Oatmeal, dark chocolate and peanut butter cookies

• 1 cup quick-cooking oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup salted butter or oil
• 1/2 cup crunchy peanut butter
• 1/3 cup honey
• 1 egg
• 1/2 teaspoon vanilla extract (optional)
• 1/2 cup dark chocolate chips

1. Preheat your oven to 180°C (350°F).
2. Mix the oats, flour, and baking soda in a bowl.
3. Beat the butter (or oil) and peanut butter in another bowl.
4. Incorporate the honey, egg, and vanilla extract.
5. Gradually add the dry mixture to the wet mixture.
6. Fold in the dark chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet and flatten slightly.
8. Bake for 10-12 minutes.
9. Let cool on the sheet, then transfer to a wire rack.

• If you prefer chewier cookies, slightly reduce the baking time.
• For an even bolder taste, you can add a pinch of sea salt on top of the cookies before baking.
• If you don't have crunchy peanut butter, you can use creamy peanut butter, but the texture will be less crunchy.
• Consider freezing the cookie dough if you want to prepare cookies in advance. The dough can be kept in the freezer for about 2 months.

• Chocolate-Banana Cookies: Add 1/4 cup of mashed banana to the dough for extra fruity flavor.
• Oat and Nut Cookies: Add 1/4 cup of chopped nuts (pecans, almonds, or hazelnuts) for an even crunchier texture.
• Oat and Dried Fruit Cookies: Add 1/4 cup of raisins, dried cranberries, or other dried fruits of your choice to vary the flavors.
• Vegan Cookies: Replace the honey with maple syrup and the egg with a tablespoon of ground flaxseeds mixed with three tablespoons of water.

These values represent a single serving (1 cookie).