Peanut butter cookies with chocolate chunks

I made this recipe from epicurious, but would make it with a few changes next time. I might increase the peanut butter, but would definitely decrease the honey or sugar, as it was a little too sweet for me to really get that nice balance of salty and sweet that's so good with pb and chocolate things.

• 1 1/2 cups unbleached all purpose flour
• 1/3 cup old-fashioned oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup old-fashioned chunky peanut butter (about 9 ounces)
• 1 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 5 ounces semisweet chocolate, coarsely chopped

Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.

Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely.