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Banana Split Sundae Cookies -Exported from MasterCook

Ingredients:

Directions:

1/2 c margarine, softened
4 bananas, mashed
2 egg whites, whipped
2 tsps vanilla
2 1/2 c rolled oats, uncooked
2 c unbleached flour
1 c brown sugar, packed
1 tsp baking soda
1 c semisweet chocolate chips
2 c low-fat vanilla ice cream, softened
1/2 c fat-free caramel topping

Preheat oven to 350.
In a mixing bowl, combine margarine,
bananas, egg whites, and vanilla.
In another mixing bowl, combine rolled
oats, flour, sugar,
baking soda, and chocolate chips.
Mix dry ingredients with wet
ingredients just until moistened.
Drop dough by 1/4 measuring cupfuls
onto unprepared baking sheet,
about 3" apart.
Spread dough to 3 1/2" indiameter.
Bake for 14 minutes or until lightly browned.
Cool 1 minute on baking sheet
and remove to wire rack.
Top cooled cookies with icecream and carmel and serve

Serving Size: 24
Preparation Time :0:10

Double Chocolate Mini Kisses -Anna:ROD Exchange

Ingredients:

Directions:

1 cup (2 sticks) butter or margarine, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2/3 cup Hershey's Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cups (10 oz. pkg.) Hershey's Mini Kisses
Semi-Sweet Chocolate
1/2 cup coarsely chopped nuts (optional)

Heat oven to 350 degrees F.
In large bowl, beat butter, sugar,
eggs and vanilla until light and fluffy.
Stir together flour, cocoa,
baking soda and salt; add to butter mixture,
beating until well blended.
Stir in MINI KISSES
and nuts, if desired.
Drop by tablespoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or
just until set.
Cool slightly; remove
from cookie sheet to wire rack.
Cool completely.
About 3-1/2 dozen cookies.

Nanaimo Bars : ROD Exchange

Ingredients:

Directions:

2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup butter
1/4 cup granulated sugar
3 Tbsp Cocoa
1 egg beaten
1 tsp. vanilla extract
1/4 cup soft butter
2 cups powdered sugar
2 Tbsp hot water
2/3 cup semi sweet chocolate chips

Combine crumbs, coconut and nuts in bowl and blend.
(set aside).
In small saucepan, heat butter
and granulated sugar until butter is melted.
Stir in cocoa.
Mixture should be smooth and sugar dissolved.
Blend in egg and vanilla, mixing well.
Combine mixture with crumb mixture.
Turn into lightly oiled (not greased)
8 inch square pan.
Press firmly to make a smooth surface.
Place into freezer while preparing next layer.
Blend the 1/4 cup soft butter,
the powdered sugar and hot water
until mixture is smooth and well combined.
Spread over first layer, smoothing top.
Place the chocolate chips in top of double boiler.
Place over hot water.
Stir until melted.
Spread chocolate over the top of the cookie.
Cover and chill about 30 minutes or until chocolate is set.
Cut into bars.

Neiman Marcus Cookies -Jo :ROD Exchange
Ingredients:	Directions:
2 cups butter 4 cups flour 2 tsp. soda 2 cups sugar 5 cups blended oatmeal *** 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1, 8 oz. Hershey Bar (grated) 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice)	*** Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Recipe may be halved

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