Start by adding the oats to the bowl of a food processor. Pulse them until they form a coarse flour. You'll know they're ready when they look slightly powdery but still have some texture. Once done, transfer the ground oats to a small bowl and set aside.
In the same food processor (no need to wash it), add the creamy peanut butter, honey, and vanilla extract. Blend these ingredients until they are well combined and smooth. The mixture should be creamy and slightly thick.
Now, add the ground oats back into the food processor. Pulse everything together until a ball of dough begins to form. If the mixture looks dry and a dough isn’t forming after about ten pulses, add a tablespoon of water and pulse again. You should see the mixture start to clump together nicely.
Once you have the desired consistency, transfer the dough into a mixing bowl. Here’s where the fun begins: fold in the mini chocolate chips and finely chopped peanuts. Mix them gently with a spatula or your hands until they are evenly distributed throughout the dough.
Now, it’s time to scoop out the dough. Using a small cookie scoop or your hands, portion out the dough into 1 to 1½ inch balls. You can choose to leave them as-is for a rustic look or roll them in your hands to create smoother balls. Both options are equally delicious!
Finally, place the formed balls onto a parchment-lined baking sheet or plate. Once they’re all shaped, pop them into the fridge for about 30 minutes to firm up. This step isn’t mandatory, but it helps them hold their shape better when stored.
