We've been trying to replace refined sugar with honey in our baking.  Last week I created a more healthful cookie recipe.  Even Ken liked them!  Today is baking day, so I made up another batch--double this time!  (The recipie below is for a single batch.)  Deliciously satisfying.

Honey & Oat Chocolate Chip Cookies

Ingredients:

•About 1 cup peanut butter (I'll confess, I guesstimated, and didn't bother with the measuring cup--too messy) (I used crunchy--We like the crunch.)

•1 cup honey (This I *did* measure.)

•4 Tablespoons (1/2 stick) softened butter (real butter--I don't trust margarine, lol.)

•1 egg

•1/4 cup milk

•3 cups oats/oatmeal uncooked (I used old fashioned)

•2 teaspoons vanilla

•A couple cups of flour (See recipie for amount. Start with 1 3/4 cups) (I used fresh ground hard white wheat, not pastry, in this recipie. Others should work fine though. Store-bought flour would work too.)

•1 teaspoon baking soda

•1 1/2 cups chocolate chips (I used Ghirardelli dark chocolate chips. MMMM!)

•1/4 cup flax seeds. (Wheat germ or finely chopped nuts could be substituted, or this ingredient could simply be omitted.)

Instructions:

•Cream together the butter, peanut butter and honey with electric mixer.

•Add the egg and milk and vanilla, beat it a little more 'till well mixed.

•Mix in the flax seeds. (Or wheat germ, or chopped nuts...)

•Combine the oats, 1 3/4 cups of the flour, and baking soda in separate bowl. Mix well, then add to creamed ingredients all at once.

•Mix the whole thing until well blended.

•While mixing, add flour until it is a good stiffish cookie-dough consistancy. (Altitude and other factors will influence the exact flour amount-especially with fresh ground wheat where moisture content can vary.)

•Stir in the chocolate chips.

•Preheat oven to 375.

•Roll into balls (or drop by rounded tablespoonfuls) onto UNgreased cookie sheets.

•Bake 7-10 minutes, or until lightly browned on top.

•Let cool.  Eat some.  Store the rest covered at room temp, or freeze.