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Peanut Butter No-Bake Cookies

1 1/2 cups old-fashioned rolled oats
1 cup creamy peanut butter (creamy is best, if using crunchy, add 2 tablespoons)
1 1/2 cups nonfat dry milk
4 tablespoons unsalted butter
2 tablespoons honey
1/2 cup semisweet chocolate chips

1. Heat oven to 350*F (175*C). Spread oatmeal in an ungreased baking pan, and toast until lightly browned, about 10 minutes, stirring occasionally. Set aside to cool.
2. In a medium bowl, combine peanut butter and nonfat dry milk. Stir in toasted oatmeal, and set aside.
3. 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.
4. Shape into about 40 logs, each about 2 1/2-inches long. Place the logs onto a wire rack or a parchment-lined baking sheet, and set aside.
5. Place chocolate chips in a glass measure and microwave on HIGH for 45 seconds to 1 minute. Remove and stir until chips are melted.
6. Dip each cookie about 1/2 way into the melted chocolate or drizzle them with the melted chocolate. Let stand until chocolate is set. Store in covered container in refrigerator.
   

Makes about 40 cookies.