Protein Source: Cookies

Being a vegetarian, you always look for ways to get more protein into your diet. If you are struggling with finding a tasty way to do so, I highly recommend these cookies. While they are not a great source of protein, they add a few grams to your daily intake, especially if you have more than one!



These cookies are excellent and they are classic peanut butter cookies, complete with crossed fork marks on top. They addition of peanuts give the cookies a crunch that they need and because peanut butter is salty, they are the perfect combination of sweet and salty. I am a big fan of this combination and have tried many combinations, including broken up pretzels crushed into my yogurt in the morning, it's delicious, and (if it's fat-free yogurt and whole wheat pretzels) not that bad for you. Of course, I'm not reallt a trained nutritionist so I couldn't really say.



Anyways, the recipe I used is from Dorie Greenspan's book, Baking from my Home to Yours, which as you may have figured out, is one of my favorite books.



Peanut Butter Cookies

Adapted from Baking from my Home to Yours.



Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Pinch of nutmeg

2 sticks butter, at room temperature

1 1/4 cup peanut butter (any type, not natural)

1 cup light brown sugar, packed

3/4 cup white sugar

2 large eggs

1 1/2 cup roasted, salted peanuts, chopped

1/2 cup sugar for rolling



Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2.. Whisk the first five ingredients into a medium bowl. Set aside.

3. Beat butter for about 2 minutes until smooth.

4. Add peanut butter and beat for another minute.

5. Add the sugars and beat for about 2-3 minutes. Beat in eggs one at a time.

6. Stir in chopped peanuts.

7. Form dough into balls and roll in sugar. Place on baking sheet and bake for 12 minutes. They will still look lightly colored. Turn about half way through and switch the racks.

8. Let cool and repeat with the remaining dough.





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