1/2cup softened butter
1/2cup maple syrup
1 egg
1tsp vanilla
1.5cup flour (this can be entirely all-purpose, or 3/4cup all-purpose and 3/4cup whole wheat)
1/4tsp salt

Preheat oven to 375F.
Cream butter, maple syrup, vanilla and egg. Mix flour and salt and combine with creamed mixture.
Bake 10-15 minutes on a greased cookie sheet

5cups all-purpose flour, sifted
1tsp. baking soda
1tsp. salt
1tsp. nutmeg
3tsp. ginger
1cup butter
1cup molasses
1cup sugar

Sift together flour, soda, salt, nutmeg and ginger. Melt the butter in a sauce pan large enough for mixing the dough. Add sugar and molasses and mix well. Gradually stir in 4 cups of the flour mixture. Work in the remaining flour with your hands. Roll dough to 1/4in. thick. Cut. Bake on a lightly greased cookie sheet at 325F for 15-20 minutes or until the cookies are lightly browned. Cool and decorate as desired.

2cups semi-sweet chocolate chips
2Tbs. instant coffee powder
2tsp. boiling water
1 1/4cup all-purpose flour
3/4tsp. baking soda
1/2tsp. salt
1/2cup butter, softened
1/2cup white sugar
1/2cup brown sugar
1 egg
1/2cup chopped walnuts (or pecans; whatever you have available)

Preheat oven to 350F.
Melt 1/2cup chocolate over boiling water (I just microwave a glass of water and let the chips stand in a bowl over the cup stirring them until they melt); stir until smooth and cool to room temperature.
Dissolve instant coffee in water.
Combine flour, baking soda and salt; set aside.
Cream butter and sugar; mix in coffee. Add egg and melted chocolate. Mix well. Gradually add in flour mixture. Stir in remaining chocolate chips and nuts.
Form into balls, place on greased baking sheet, and slightly flatten.
Bake at 350F for 10-15 minutes. Allow to stand 5 minutes on sheet to cool before moving.

1/2cup of natural or organic peanut butter*
1 banana
1/2cup brown sugar
1/2cup butter
1tsp. almond extract
1tsp. cinnamon
1cup whole wheat flour
2tsp. baking soda
1/4tsp. baking powder
1cup oatmeal (optional)
1/4cup chopped peanuts

Preheat oven to 375F
Mash banana. Add butter, peanut butter and mix. Add almond extract and sugar. Whisk until mixture is smooth.
In another bowl mix flour, baking soda, baking powder and cinnamon.
Add dry to wet ingredients and mix. Add oats and peanuts.
Roll a spoonfull into a ball, place on greased baking sheet and flatten somewhat.
Bake 10-15 minutes.
Let stand 5 minutes on baking sheet to cool.

Makes just under 2 dozen.

1/3cup softened butter
3/4cup apple sauce
1/2 cup brown sugar
1 egg
3/4tsp. ground nutmeg
3/4ts. ground cinnamon
1.5cup rolled oats
1cup all-purpose flour
1/2tsp. baking powder
1/2 tsp. baking soda
1/4tsp. salt
1/2cup chopped hazelnuts (or whatever you have)
1/4cup unsalted sunflower seeds
2T flax seeds OR 1/2c. flax meal*
1/2cup wheat germ
* if using flax meal, omit wheat germ

Preheat oven to 375F.
Cream butter and sugar. Beat in egg. Add apple sauce. Stir in vanilla, nutmeg and cinnamon.
In a seperate bowl, combine oats, flour, baking powder, baking soda, salt, nuts, sunflower seeds and wheat germ.
Stir in creamed mixture and mix until completely blended.
Drop by spoonfull onto greased cookie sheet several inches apart (if you wish for flattened cookies, then you should press the cookies down because they will not spread themselves).
Bake 8-10 minutes or until tops begin to brown. Allow to cool on the baking sheet for 5 minutes before removing to a rack.

3/4c. veggie oil
1.5c. brown sugar
1/3c. water
1tsp. vanilla
3c. rolled oats
1c. white flour
1ts salt
1/2tsp baking soda
nuts, raisins, cranberries, chocolate chips optional
bake 375 for 10-12 minutes