Step 1

Mix all ingredients together in a bowl, starting with 2 1/4 cups rolled oats. If the dough feels fairly stiff move to the next step; otherwise add the additional 1/4 cup if the dough feels fairly sticky. (The texture depends of the dough depends on the type of peanut butter and type of rolled oats. With our very creamy peanut butter it works with 2 1/2 cups oats total.) Freeze the bowl for 5 minutes to allow the dough to firm up even more: it should feel stiff and rollable at this point. If not, you can mix in a handful more oats — or if it’s too crumbly, add a hint more peanut butter and honey.

Step 2

Roll the dough into 20 small balls, pressing the dough together with your hands. A 1 1/2-inch cookie scoop (#is helpful to make uniform balls. Store refrigerated to firm up the texture even more, but you can eat immediately. Refrigerate for up to 2 weeks. (See the Storage Info section above for more on storage and transportation.)