Does anyone have GREAT cookie recipes?!?

I am making a cookie mix business and need recipes!Does anyone have GREAT cookie recipes?!?
Triple Chocolate Boomchunkas


adapted from Baking: From My Home To Yours by Dorie Greenspan





2 sticks of butter


9 ounces bittersweet chocolate


2 eggs


¾ cup white sugar


¾ cup dark brown sugar


1 ½ cups all-purpose flour


½ cup cocoa


½ teaspoon baking soda


½ teaspoon salt


½ teaspoon cinnamon


1 ½ cup old fashioned rolled oats


1 cup semisweet chocolate morsels


1 cup coarsely chopped pecans


1 cup dried cherries





Preheat oven to 350°. Line a baking sheet with parchment or use a silicone mat.





Place the butter and bittersweet chocolate chunks into a medium sized microwave-safe bowl and microwave on level 7 for 2 minutes. Remove the bowl from the microwave and stir the butter and chocolate until they emulsify and come together. Add the brown and white sugars and stir well to combine. Add the eggs and stir well to combine.





Sift together the flour, cocoa, baking soda, salt, and cinnamon. Add the butter/chocolate mixture to this and stir well to combine. Add the semisweet chocolate morsels, pecans, oats, and cherries. Stir to combine.





Using an ice cream scoop place 6 mounds of dough on the prepared cookie sheet. Each mound should have about 1/3 cup of dough. Using the palm of your hand flatten the mounds out so that they are about 1/2” to ¾” thick and a circle shape. Bake for about 12 minutes in convection oven, 15 minutes in a standard oven. Adjust cook times for your own oven








Caramel Walnut Dream Bars Recipe





1 box yellow cake mix


3 tablespoons butter softened


1 egg


14 ounces sweetened condensed milk


1 egg


1 teaspoon pure vanilla extract


1/2 cup walnuts finely ground


1/2 cup finely ground toffee bits





Directions


Preheat oven to 350. Prepare rectangular cake pan with cooking spray then set aside. Combine cake mix, butter and one egg in a mixing bowl then mix until crumbly. Press mixture onto bottom of prepared pan then set aside. In another mixing bowl combine milk, remaining egg, extract, walnuts and toffee bits. Mix well and pour over base in pan. Bake for 35 minutes











Peanut Butter and Fudge Brownies with Salted Peanuts





Brownies


3/4 cup (1 1/2 sticks) unsalted butter


7 ounces bittersweet or semisweet chocolate, chopped


3 ounces unsweetened chocolate, chopped


1 1/2 cups sugar


1 1/2 teaspoons vanilla extract


1/4 teaspoon salt


4 large eggs


1 cup all purpose flour


1 cup roasted salted peanuts, coarsely chopped





Frosting and ganache


1 cup chunky peanut butter (do not use natural or old-fashioned)


1/2 cup (1 stick) unsalted butter, divided, room temperature


3/4 cup powdered sugar


1/8 teaspoon salt


1/8 teaspoon ground nutmeg (I used a dash of cinnamon instead)


1 tablespoon whole milk


1 teaspoon vanilla extract





7 ounces bittersweet or semisweet chocolate, chopped





For brownies:


Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.





Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.





For frosting and ganache:


Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.





Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.





Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.