These came out surprisingly well, even though I didn't flatten them much and stopped baking after 18 minutes. They're not under baked or dense, despite being a whole inch thick. I think what did it was that the peanut butter/butter/sugar mixture got soooo light and fluffy as I let it mix on low speed while I prepped other ingredients. Then it stayed pretty darn fluffy after the milk and eggs incorporated. And even after adding the dry ingredients it remained very light. So you have ALL these solids enrobed in a very light dough, so despite how thick my cookies were they came out really well. (FYI, I hand mixed in my solids, as my stand mixer was not big enough.)

I didn't have the maize stuff, so I subbed flaxseed meal, which gave me some fiber and protein. I didn't have regular milk powder, so I used buttermilk powder. My solids were two whole cups of old fashioned rolled oats, 3/4 cup semisweet chips, the remainder was dry sweetened cranberries, hemp hearts (more protein!), walnuts (more protein!) and some stale puffed rice cereal. Oh! and I reduced the sugar to 3/4 cups, by weight. I would have reduced the sugar anyway, but especially as I used a cheap, sweetened Jiffy-type peanut butter rather than my regular natural peanut butter. So they have a great sweet/savory balance, in my opinion. Mine have a few less calories than yours (I estimate 349 per cookie) and a bit more protein (almost 10g).

Definitely will make again and tweak things to up the protein and maybe reduce the sugar in the add-ins. Maybe try unsweetened cranberries next time, maybe only use a 1/2 cup chocolate chips and so on.

Thank you for the recipe!

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