Refrigerate the dough for at least 30 minutes before baking to prevent excess spreading and achieve thicker, chewier cookies with better-defined edges.

Mix your vanilla whey protein with the wet ingredients first to fully hydrate it and prevent dry pockets or grittiness in the final texture.

Fold in the rolled oats gently at the end to maintain their structure and avoid creating a dense, paste-like dough that won't bake evenly.

Mix PB2 with a small amount of water (1:1 ratio) before adding to batter to reconstitute it and distribute the peanut flavor evenly throughout.

Remove cookies when edges are set but centers still look slightly soft—they'll firm up as they cool, resulting in perfectly chewy cookies instead of cake-like ones.