Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2
In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
3
Add in the eggs and liquid milk, mix until well combined. Be sure to scrape the bottom and sides of the bowl once or twice.
4
On low speed mix in the flour, Hi Maize fiber, dried milk, cinnamon, and salt. Mix until the dough is cohesive. Add 4 1/2 cups total of your favorite add ins and mix until all are incorporated.
5
Scoop generous 1/4 cup mounds of batter 2 inches apart on the parchment lines sheets. Slightly flatten each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
6
Bake the cookies for 18-22 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Yield: 18-20 cookies depending on size.
