I can't remember the exact name, but Jenny's chocolate chip. oatmeal, coconut and walnut cookies.  I don't add the coconut and walnuts and they still taste great.

also, granny b's sugar cookies.  Both on vegweb

Nestle Tollhouse Chocolate Chip cookies

Ingredients2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened  Here I sub 1/2 cup vegetable oil, and 4 oz of unsweetened apple sauce
3/4 cup granulated sugar
3/4 cup packed brown sugar  Instead of 3/4 cup of white and 3/4 cup of brown, I use 1 cup of white, plus about 2 tbsp of black strap molassis
1 teaspoon vanilla extract
2 large eggs Here I sup 1 large very ripe mashed up banana
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts   I don't like nuts in my cookies so I don't add this

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

These cookies always turn out so soft, and good, and I havne't had a better cookie, ever.  I like soft cookies.  I was making this about twice a week, until I discovered that I gained 15lbs, now I think I won't be making them so often!

This one: http://vegweb.com/index.php?topic=6758.0

Use half and half brown and white sugar.

Oh, and I use whole wheat flour.