Banana Drop Cookies;  Cheesecake Brownies;  Frozen Cookie Sandwich Cookies;  Toasted Coconut Toffee Cookies

Banana Drop Cookies

recipe by cookingvillage.com

1½ cups rolled oats
½ cup all-purpose ?our
½ cup wheat germ
¼ cup sugar
¼ cup brown sugar
¼ tsp. cinnamon
5 Tbsp. (about 1/3 cup) soft tub margarine, softened
1 cup mashed bananas (about 1½ large bananas)
¼ cup orange juice
1     Grease and ?our 3 baking sheets. Process oats in a blender or food processor set at medium  speed until ?nely ground, about 1minute.
2    Combine oats, ?our, wheat germ, sugar, brown sugar and cinnamon in a large bowl. Use  knives or pastry blender to cut in margarine until mixture forms coarse crumbs.
3    Add bananas and orange juice to bowl; stir. Cover; chill dough for 20 minutes in freezer.  Preheat oven to 375°F.
4     Drop dough by teaspoonfuls, 1½ inches apart, onto prepared baking sheets. Bake until golden, about 10 minutes. Let cool slightly. Remove; cool completely.
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Cheesecake Brownies

recipe by cookingvillage.com

 1 (22 oz.) package fudge brownie mix
3 oz. cream cheese
¼ cup sugar
1 egg
½ tsp. vanilla extract
1 Tbsp. ?our

1   Preheat oven to 350°F. Prepare brownie mix using package irections. Reserve ½ cup batter. Spread remaining batter evenly in a greased 9×13-inch  baking pan.
2   Combine cream cheese, sugar, ?our, egg and vanilla in bowl; beat using electric mixer until  smooth and creamy. Pour evenly over brownie batter.                                                                                                                                                                                               3     Dollop reserved brownie batter over top. Swirl knife tip through batter to create marbled effect. Bake for 30 minutes or until brownies pull from sides of pan. Cool completely. Cut  into squares or bars.
4   Drop dough by teaspoonfuls, 1½ inches apart, onto prepared baking sheets. Bake until golden, about 10 minutes. Let cool slightly. Remove; cool completely.
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1 cup all-purpose ?our
½ tsp baking soda
½ tsp. salt
2 Tbsp. margarine
2 ounces light cream cheese
¾ cup ?rmly packed light brown sugar
1 large egg
½ cup semisweet chocolate morsels, coarsely chopped
1 pint nonfat vanilla frozen yogurt
1     In a medium bowl, combine ?our, baking soda and salt. Mix well.
2      In a small saucepan, cook margarine over low heat until browned; cool slightly. In a large mixing bowl, using an electric mixer set on medium speed; beat together cream cheese, brown sugar, and margarine until smooth. Beat in egg and egg white. Beat in ? our mixture. Stir in chocolate morsels. Cover; chill until ?rm, about 30 minutes.
3    Preheat oven to 375º F. Spray 2 baking sheets with vegetable cooking spray. Drop cookies, 2 inches apart, onto prepared baking sheet; ?atten to form eight 4-inch cookies.
4   Bake until golden, about 15 minutes. Place baking sheets on wire racks and cool slightly. Transfer cookies to racks and cool completely. Arrange half of cookies ?at side up. Top with frozen yogurt, then press remaining  cookies on top. Wrap in waxed paper. Freeze for several hours.
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Nutty Fig Bars

recipe by cookingvillage.com

 1 cup all-purpose ?our

½ tsp. baking powder
¼ tsp. salt
1½ cups diced ?gs
1 cup chopped pecans
2 eggs
1 cup dark brown sugar
¼ cup vegetable oil
1 tsp. vanilla extract
1    Preheat oven to 350°F. Grease a medium baking pan. Combine ?our, baking powder and salt  in a large bowl; mix well. Stir in ?gs and pecans.                                                                                                                                                                                                                            2     Beat eggs and brown sugar in a small bowl with an electric mixer set at low speed until well blended. Add oil and vanilla; beat well.
3     Add egg mixture to ?our mixture, stirring just until moistened.
4     Spread batter into prepared baking pan. Bake until golden brown, about 25 minutes. Cool for 10 minutes. Cut into bars.

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Toasted Coconut Toffee Cookies

recipe by homebaking.org

1 cup sugar
1 cup ?rmly packed brown sugar
1 cup butter, softened
3 eggs
1 tsp. almond extract
1 tsp. vanilla
3 cups all-purpose ?our
1 tsp. baking soda
1¾ cups coconut, toasted
1 (10 oz.) package English toffee bits
1    Heat oven to 350°F.
2   Combine sugar, brown sugar and butter in large mixer bowl.
3    Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).
4    Add eggs, almond extract and vanilla. Continue beating until well mixed (1 to 2 minutes), reduce speed to low; Add ?our and baking soda.
5    Beat until well mixed (1 to 2 minutes). Stir in coconut and toffee bits by hand.
6    Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
7     Bake for 8 to 11 minutes or until edges are golden brown.
8     Let stand 1 minute; remove from cookie sheets. Cool completely.
TIP: To toast coconut, place coconut onto ungreased baking sheet. Bake at 350° F, stirring oc­casionally, until light golden brown  (8 to 10 minutes). Remove from baking sheet. Cool completely.

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