This is a terrific recipe with the protein and sweetness all in one. I highly recommend this recipe. My father gave this one to me at one time, and I make it for my family.

The only thing that I would suggest is that someone find out the nutritional information for these.

These are delicious, filling cookies with a somewhat better nutritional profile than regular chocolate chip cookies. They have more protein, but are still very high in fat, sugar and calories.

I first made these for my teenage son, who is dedicated to working out and keeping fit, because his beloved chocolate chip cookies were just empty calories.

I made a few adjustments. I use quick oats instead of old-fashioned oats to make the batter less bulky and easier to handle. I use half white flour and half whole wheat flour, and cut the sugar in half. I substitute 3/4 cup bittersweet chocolate chunks and 1/2 cup dried tart cherries or cranberries for the M&Ms, peanuts and raisins. That's our family's personal preference.

I bake these cookies at 350°F for 10-12 minutes because I found they tend to burn easily at the higher temperature, perhaps because I live at high altitude.

These can also be made as bar cookies. Spread the dough in a greased 13" x 9" pan and bake at 350°F for 20-25 minutes, until browned and cooked through.

My son is now 27 years old and lives in MA, and I regularly send him these cookies in care packages.