Peanut Butter and Chocolate Chip Cookies

Liquid Ingredients:
     1   cup   peanut butter (chunky natural)
     1/2   cup   butter (Earth Balance Soy-Free Margarine)
     1   cup   honey (agave syrup if strictly vegan)
     1/2   tsp   vanilla

Dry Ingredients:
     2/3   cup   whole wheat flour
     2/3   cup   unbleached white flour
     2/3   cup   oatmeal (1 minute quick cook)
     1/2   tsp   salt
     2   tsp   baking powder

1-1 1/2   cups   chocolate chips (Ghiradelli Semi-Sweet Chocolate Baking Chips)

1. Preheat oven to 375 degrees.
2. In a large bowl, cream together the liquid ingredients.
3. In a small bowl, mix together dry ingredients. Add to liquid ingredients, and mix well.
4. Stir in chocolate chips. Roll dough into little balls, and place on an oiled cookie sheet.
5. Bake at 375 degrees for 15 minutes.

For cold cookie bars (our personal favorite):
1. Follow steps 1-3 above.
2. Stir in chocolate chips. Spread mixture evenly in a 9 x 13 oiled cake pan.
3. Bake at 375 degrees for 20 minutes.
4. Let cool for 15-20 minutes. Refrigerate overnight or place in freezer for 30-45 minutes.