Creamy peanut butter works best in this recipe. If you prefer, the melted chocolate can be drizzled onto the cookies instead of piped.
Source: Martha Stewart Living, September 1999
Yield Makes 40
1 1/2 cups old-fashioned oatmeal
1 cup creamy peanut butter
1 1/2 cups nonfat dry milk
4 tablespoons unsalted butter
2 tablespoons honey
1/2 cup (about 2 ounces) semisweet chocolate morsels
Heat oven to 350 degrees. Spread oatmeal in an ungreased baking pan, and toast until it is lightly browned, about 11 minutes, shaking once. Set aside to cool.
In a medium bowl, combine peanut butter and nonfat dry milk. Stir in toasted oatmeal, and set aside.
In a small saucepan over medium heat, melt butter. Stir in honey. Pour the butter mixture over the peanut-butter mixture, and stir until well combined. Allow to cool slightly.
Shape into about forty logs, each about 2 1/2 inches long. Place the logs onto a wire rack or a parchment-lined baking sheet, and set aside.
Place chocolate morsels in a small heat-proof bowl or the top of a double boiler, and set the bowl over a pan of gently simmering water. Stir occasionally until chocolate is melted, about 2 minutes. Remove from heat, and transfer melted chocolate to a pastry bag fitted with a #3 plain round tip. Pipe chocolate onto the cookie logs. Serve immediately, or store in an airtight container, refrigerated, up to 1 week.