Peanut butter cookies are meant to melt in your mouth, and these do not disappoint. I have tried several recipes for these, and this one by far has become our favorite.
I enjoy the fact that this recipe packs a special protein-power punch by substituting some of the flour with Shaklee’s Energizing Soy protein. We often use this version of isolated soy protein in our recipes because of it’s amazing versatility, flavor, proven health benefits, and safety. Not all soy protein powders are created equal, and it’s indeed the manufacturing process that makes all the difference.
If you don’t have any of this extra protein on-hand, no worries. You can simply use all-purpose flour in it’s place and get a similar texture.
These crumbly peanut butter classics melt in your mouth, not in your hand.
- 1¾ Cups of unbleached, all-purpose flour
- ½ Cup old fashioned rolled oats
- ½ Cup Shaklee's Energizing Soy, Vanilla flavor
- 1½ tspn baking soda
- ½ tspn salt
- 1 Cup (2 sticks) unsalted butter, softened
- 1½ cup Sucanat sweetener (or light brown sugar)
- 2 large eggs
- 1½ Cups smooth peanut butter
- 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 1½ 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! 🙂