• 1 cup quick-cooking oatmeal
• 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 chunks

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

• If you prefer softer cookies, reduce the baking time slightly.
• For an even more pronounced 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 make cookies in advance. The dough can be stored in the freezer for about 2 months.

• Chocolate Banana Cookies: Add 1/4 cup mashed banana to the batter for extra fruity flavor.
• Oatmeal Walnut Cookies: Add 1/4 cup chopped nuts (pecans, almonds, or hazelnuts) for extra crunch.
• Oatmeal Cookies with Dried Fruit: Add 1/4 cup raisins, dried cranberries or other dried fruit of your choice for flavor variation.
• Vegan cookies: Replace the honey with maple syrup and the egg with one tablespoon of ground flax seeds mixed with three tablespoons of water.

These values ​​represent a single serving (1 cookie).