That made me smile - big! Since I wouldn't know quite how to package and get fresh cookies to people how 'bout I just share the recipe on The Friendly Vegetarian?
Here goes:
Assemble your ingredients - I usually double this recipe, double bag the cookies by the dozen and put them in the freezer. They freeze well and we just take a bag out every week or two and put them on the counter 'til they reach room temperature. They taste great with no freezer taste.
As you can see I use Organic as much as I can. For this picture I was out of apple sauce and I'd already mixed my different flours and oats and put them in a single container 
1 cup whole wheat pastry flour or white whole wheat flour or all- purpose flour
1 cup 100% whole wheat flour
1/4 cup rolled oats or oat bran or combination of the two
1 tsp. salt
1 tsp. baking soda
1/2 cup apple sauce ( I use unsweetened )
1/4 cup butter or butter substitute ( I use Smart Balance light )
1/4 cup oil ( I use Olive oil )
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup sugar
2 tbsp of soy flour mixed with 2 tbsp. water or 2 large eggs
1/2 cup chopped nuts ( I've used almond, walnut, cashew, pistachio and different combinations - they're all good! )
1/2 cup raisins
1 - 1 1/2 cups ( I've cut it down to 1 cup but 1 1/2 is more chocolatey! ) chocolate chips or carob chips
By the way, if you use a butter substitute and carob chips, this could be a Vegan cookie recipe
You'll also need two bowls. One smaller bowl for the dry ingredients and one larger bowl as the main mixing bowl.
Preheat oven to 375 degrees
Put the first five dry ingredients in the smaller bowl and mix really well.
Did you mix really well?
Good
Put the next six ingredients in the larger bowl and beat well.
Add the soy flour mixture or the 2 large eggs and beat well.
Gradually beat in the dry ingredients that you mixed earlier.
Stir, ( don't beat ) in the last three ingredients.
Drop rounded tablespoons onto ungreased baking pan. ( I double my pans so the bottom of my cookies don't burn. Sometimes you might have to bake them a few minutes longer if you double pan )
Bake for 9 - 14 minutes or until cookies turn golden brown. Set a timer so you don't forget Remove from oven and let sit for a couple of minutes.
Transfer to wire racks, baking sheets or plates. They will firm up as they cool down. We love to eat them warm but you can wait for them to cool, also. Don't forget to put in your next batch(es) and reset your timer. The recipe as given will make 3 - 3 1/2 dozen cookies.
Mmm cookies ...
These cookies are softer and somewhat more cake- like in the middle because we reduced the amount of fat used in traditional cookies. They also have a more complex flavor due to the different flours and rolled oats used. My family prefers the taste and texture of these to the traditional chocolate chip cookies. I feel happier knowing they are getting good nutrition while they are snacking. Please try this recipe and let me know what you think
Here goes:
Assemble your ingredients - I usually double this recipe, double bag the cookies by the dozen and put them in the freezer. They freeze well and we just take a bag out every week or two and put them on the counter 'til they reach room temperature. They taste great with no freezer taste.
1 cup whole wheat pastry flour or white whole wheat flour or all- purpose flour
1 cup 100% whole wheat flour
1/4 cup rolled oats or oat bran or combination of the two
1 tsp. salt
1 tsp. baking soda
1/2 cup apple sauce ( I use unsweetened )
1/4 cup butter or butter substitute ( I use Smart Balance light )
1/4 cup oil ( I use Olive oil )
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup sugar
2 tbsp of soy flour mixed with 2 tbsp. water or 2 large eggs
1/2 cup chopped nuts ( I've used almond, walnut, cashew, pistachio and different combinations - they're all good! )
1/2 cup raisins
1 - 1 1/2 cups ( I've cut it down to 1 cup but 1 1/2 is more chocolatey! ) chocolate chips or carob chips
By the way, if you use a butter substitute and carob chips, this could be a Vegan cookie recipe
You'll also need two bowls. One smaller bowl for the dry ingredients and one larger bowl as the main mixing bowl.
Preheat oven to 375 degrees
Put the first five dry ingredients in the smaller bowl and mix really well.
Did you mix really well?
Good
Put the next six ingredients in the larger bowl and beat well.
Add the soy flour mixture or the 2 large eggs and beat well.
Gradually beat in the dry ingredients that you mixed earlier.
Stir, ( don't beat ) in the last three ingredients.
Drop rounded tablespoons onto ungreased baking pan. ( I double my pans so the bottom of my cookies don't burn. Sometimes you might have to bake them a few minutes longer if you double pan )
Bake for 9 - 14 minutes or until cookies turn golden brown. Set a timer so you don't forget
Remove from oven and let sit for a couple of minutes. 
Transfer to wire racks, baking sheets or plates. They will firm up as they cool down. We love to eat them warm but you can wait for them to cool, also. Don't forget to put in your next batch(es) and reset your timer. The recipe as given will make 3 - 3 1/2 dozen cookies.
Mmm cookies ...
These cookies are softer and somewhat more cake- like in the middle because we reduced the amount of fat used in traditional cookies. They also have a more complex flavor due to the different flours and rolled oats used. My family prefers the taste and texture of these to the traditional chocolate chip cookies. I feel happier knowing they are getting good nutrition while they are snacking. Please try this recipe and let me know what you think
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