I have tried making these Malted Chocolate Cookies several times, and each time I bake them they spread like crazy and then just stay flat! Functionally, the base of the recipe is the just about the same as the Chocolate Peanut Butter Brownie Cookies (slide 2), except that the peanut butter ones call for more flour. I have made those without issue. They spread a normal amount and retain their structure no problem.

That said, I have tried different combinations of chilling the dough, raising the baking temperature to 375, omitting the tablespoon of oil, and adding more flour (to match the peanut butter ones), but nothing seems to help. And, I checked-- my oven is running at 350-365, depending on proximity to the hot spot, so it's not that.

How do I prevent these cookies from becoming tasty crispy cookie puddles??

As an aside, I do want to say that I love both Snacking Cakes and Snacking Bakes (both by Yossy Arefi) and still highly recommend them. This is the only recipe I've ever had an issue with!