I assume you don't mean to literally make an industrially-produced cookie with synthetic colors, glucose, "permitted flavors", and emulsifier agents — but rather recreate a flavor you found pleasing in the product as a homemade equivalent.
You can invent (or reinvent) a cookie recipe by starting with a series of basic ratios that essentially "define" a cookie. Michael Ruhlman wrote an excellent book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking that documents the basic ratios behind the recipes we follow every day.
Cookie Dough : 1 part sugar: 2 parts fat : 3 parts flour
(Can someone please verify these numbers? Thanks.)
These numbers are by weight. That's a cookie.
To reproduce a recipe from your ingredient list, start by dividing those ingredients up into the basic categories listed above: sugar(s), fat(s), flour(s). This may take a bit of research to find out in which category some of those belong. But in the most basic terms, dry ingredients go in the 'flour' category and wet ones 'fat'. Sometimes you have to read between the lines and understand the role of an ingredient like "custard" or "milk powder" plays. (Note: In most baking, sugar is categorized as a 'liquid', but luckily sugar is just 'sugar' in this case). If something looks to be more about the industrial process or preservation, it's probably safe to skip it in for the home version.
For 200 grams of cookies, you'll need a bit more than 33 grams sugar(s), 67 grams fat(s), and 99 grams flour(s). (There will be a bit of weight lost during backing, but let's ignore that. This is going to get inexact very quickly)
Once you have the basic ingredients divided into their categories. It's time to start making cookie dough. Getting the recipe "right" is figuring out how much of each ingredients you'll need for each category. Really, the only way to do that is through trial-and-error, taste testing, and (longer term) experience.
I would start by looking at a few similar cookies recipes to see how much of ingredients they have in common are needed (leavening, salt, etc). From there, you can start extrapolating and filling-in-the-blanks with the rest. Once you get started, it's easier to say "mmmm... good, but needs more
synthetic color flour." You'll quickly start to learn (or you can research) what the effects of adding "more eggs" or "more fat" has on a cookie recipe. This will all start to come together much quicker with experience.
Sorry, I don't have the exact recipe for your "oven baked fresh cookies"; but honestly, once you start playing with the basic ingredients and ratios, you'll likely invent something better than the original. I use lists of "secret ingredient" all the time, and end up inventing my best recipes that way.