I found a good one - my new favorite - on the back of the RobinHood flour bag.
Outrageous Chocolate Chip Cookies
1 c. butter, softened
1 c. sugar
2/3 c. brown sugar
1 c. creamy peanut butter
1 tsp. vanilla
2 eggs
2 c. flour
1 c. quick oatmeal
2 tsp. baking soda
1/2 tsp. salt
2 c. choc. chips or M&Ms

Beat butter, sugars, peanut butter, vanilla & eggs until creamy.
Stir in flour, oats, baking soda & salt.
Stir in chocolate chips.
Drop onto ungreased cookie sheet. Flatten.
Bake at 350 degrees for 10-12 min. or until golden brown.
Makes about 4 doz. cookies.

CHOCOLATE NUGGETS...my mother's recipe... old... and I am pretty ancient now...

125g butter, 50g sugar, 3 teaspoons condensed milk, 50g chocolate bits, 100g flour, 1 teaspoon baking powder and I add a very little pinch of salt...(optional).

Cream butter and sugar, add condensed milk and chocolate bits, sift in flour and baking powder... raised teaspoon lots, roll into balls and mark with fork... makes 16 biscuits... 165degrees for approximately 14 minutes... don't let them colour...

I makes cookies from cake mix: yellow cake mix, stick of butter and 2 eggs, then mix and add:
Choc chip cookies: add choc chips and nuts to the batter
Peanut butter cookies: add 1/2 C peanut butter to the batter
Spice cookies: Spice cake add stick of butter and 2 eggs.
Chocolate cookies: Chocolate cake mix, add stick of butter and 2 eggs, nuts and chocolate chips.
I also make lemon cookies and strawberry cookies with the same ingredients, 2 eggs and stick of butter
Bake 350 degree oven for 10 to 12 min. Makes about 2 1/2 doz.
Really good and quick

thanks Rocklady for your recipe--it sounds great!

I have made them with cinnamon chips.

I do this also, even the same recipe except I put 1/2 t vanilla in the chocolate chip, and lemon flavor in the oatmeal cookies. Wonderful, and you can make just a few at a time.

Oops! I just realized that the oatmeal cookie was missing from the list. For oatmeal cookies just add 1/2 c oats and an extra egg. * plus nuts or raisins...

I like to make my favorite chocolate chip cookie recipe and add 1 cup choc chips, 1 cup butterscotch chips, 1 cup raisins or craisins, and 1 cup of rice krispies to the batter. I usually use the toll house recipe. Sometimes I add 1 to 2 tsp cinnamon.

The neiman marcus recipe is very good http://www.food.com/recipe/neiman-ma...s-recipe-13307

These are the best I've ever made. They are from:

King Arthur Flour Recipes

Soft and moist (but not "wet"), absolutely packed with chocolate chips, these are the quintessential soft chocolate chip cookies. AND—they’re 100% whole grain! Who could ask for anything more?
6 tablespoons (3 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 5/8 ounces) brown sugar, lightly packed
3 tablespoons (2 1/4 ounces) honey
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
3/4 teaspoon salt
1 tablespoon (1/2 ounce) cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (8 ounces) King Arthur White Whole Wheat Flour, organic preferred
2 2/3 to 3 cups (16 to 18 ounces) semisweet chocolate chips
Preheat the oven to 350°:F. Lightly grease (or line with parchment) two baking sheets.

To prepare the dough: In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, and salt until smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the flour, then the chocolate chips, mixing just until combined. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 6 dozen 2" cookies.

To bake the cookies: Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time. Remove them from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.

Yield: about 3 dozen cookies.