Ingredient Suggestions:

The Flour: The standard is 12 oz flour. For chocolate 10 oz flour + 2 oz cocoa powder. For other flours you'd like to experiment with simply replace two ounces of all purpose flour with an alternative of your choice. Remember the other flours bake and absorb liquid differently than all purpose so you may end up with a cookie that is looser or more crumbly. In addition to alternate flour you can also try turning other products into flour by using a food processor. The possibilities are numerous such as pretzels, other cookies, and snacks such as chips and crackers

The leavening: Up to 2 tsp baking soda or baking powder. More baking soda helps the cookies spread, more baking powder make the cookies puff up. Add none and you will be baking cookie flavored bricks.

The Additions: Up to 10 oz of fillings or about 1 ½ cups. You can use anything you can imagine here except anything with a high moisture content such as fresh fruit, or jams, otherwise your batter will never bake. One rule here would be nothing of too large a chunk as it will keep the cookie from staying together while baking and make it hard to eat. An example would be not using whole walnuts, you would need to break them up into smaller pieces. Otherwise have fun and try whatever you can come up with. These fillings and added items should always go in with the flour to ensure they disperse evenly and don't sink while the cookie is baking. Even candy works great here cut into small pieces.

The spices: You can use up to 3 tsp spices. You can mix and match these however you choose, going for more spice than this will start making the flavor a little too over powering and unpleasant. Spices always go in with the dry ingredients. Make sure to keep in mind that some spices are very strong so use them sparringly, such as cardamom.

Wet Ingredients

For the egg replacer: You can change what liquid you use for the 3.5 oz just make sure it is not cold, ive used anthing from coffee to marachino cherry juice before so there is a wide range. Otherwise nothing else about this portion of the recipe can be changed. As well remember to always use a neutral tasting oil at room temperature.

the nut butters: up to 8 oz or 1 cup of nut butters can be used in the dough and in any combination. if adding a nut butter dont go below 4 oz or the cookies will be too crumbly, and dont go above 8 oz or it gets too dense and wont cook well.

The Sugar: 8-14 oz sugar total. More sugar may be needed if the ingredients you are adding are earthy or bitter. This can be a mix of regular sugar or brown sugar, the later of which not only adds flavor but will make for a softer, more gooey cookie. Don't use powdered sugar as it contains cornstarch, unless you want a super crumbly short. Sugar is always considered a wet ingredient.

The Extract: Use up to 1 tbsp extract. Technically you can do more like some recipes listed but you will be making for a much more artificial tasting cookie. Extract is always a wet ingredient.

The Syrups: You can use up to 3 tbsp syrups of any kind, any more than this and your cookies wont set up properly. The more syrup you add the more gooey your cookie will be when cool. Syrups always go in with the wet ingredients.

The salt: Just stick with ¼ tsp to a heavy pinch.

The Liquids: For liquid additions you can use up to 3 tbsp liquid. The more liquid you add the fluffier and cakier your cookie will be. Add more than 3 tbsp and your cookies will become tough and gummy. Any of these liquids will always go in with the wet ingredients.

The citrus zest: If used will always be a wet ingredient. I wouldn't use more than two oranges worth volume wise or the taste will be off. Think more floor cleaner than cookie. Otherwise mix and match different citruses as you see fit.