Classic Crumbly Peanut Butter Cookies
This recipe powers up the protein by using a Soy Protein isolate powder from Shaklee; however, you can also substitute 2 1/2 cups all purpose flour for the first 3 ingredients. Made according to our recipe though, they literally melt in your mouth!
Servings 36 cookies
Ingredients
- 1 3/4 Cups Unbleached All Purpose Flour
- 1/2 Cup old fashioned rolled oats
- 1/2 Cup Shaklee's Energizing Soy Vanilla flavor
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Cup (2 sticks) unsalted butter softened
- 1 1/2 cup Sucanat sweetener or light brown sugar
- 2 large eggs
- 1 1/2 Cups smooth peanut butter
Instructions
- Preheat oven to 350 degrees.
- Whisk together the flour, oats, soy, soda and salt.
- In a separate bowl with a hand mixer, cream together the butter, sugar, eggs, and peanut butter. Mix until smooth.
- Add flour mixture in several batches, mixing until just combined.
- Cover with plastic and refrigerate dough for about 30 minutes.
- With a large spoon, drop scoops of dough onto a baking sheet lined with parchment paper. Space the cookies about 1 1/2 inches apart, as they will expand in the oven.
- Press each dough ball gently with a fork, to create the classic cross-hatch peanut butter look.
- Bake about 14-16 minutes.
- Transfer to a wire rack and cool completely…though they are delectable to eat when warm. Cookies can be stored in an airtight container for up to 3 days--if they make it that long in your house! :)