Chocolate Crinkle Cookies

INGREDIENTS:
1/2 cup vegetable oil
4 oz unsweetened chocolate, melted
2 cups minus two tablespoons sugar
4 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

INSTRUCTIONS:

1. Mix oil, melted chocolate and sugar.
2. Blend in one egg at a time until well mixed. Add vanilla and stir in.
3. Sift flour, baking powder, and salt into oil mixture; stir just until combined.
4. Chill dough several hours or overnight.
5. When ready to bake, heat oven to 350F degrees.
6. Drop teaspoonfuls of dough into powdered sugar and roll to cover the entire ball of cookie dough.
7. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes until soft in the middle but set. Take care not to over bake.

Toasted Coconut Chocolate Chip Cookies

Ingredients:
1 cup butter (room temperature)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips (or chocolate chunks)
2 cups toasted sweetened coconut

Directions:

1. Preheat the oven to 375 degrees.
2. Measure 2 cups of sweetened, flaked coconut and spread it evenly on a baking sheet. Bake in the oven for 5 minutes. Remove baking sheet and stir coconut halfway through to ensure consistently toasted coconut. Note: When you remove from the oven after the 5 minutes is up, coconut should be a nice golden honey brown color.
3. In a large bowl, cream together the butter, brown sugar and white sugar until fluffy and blended.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Combine the flour, baking soda and salt; stir into the creamed mixture.
6. Mix in chocolate chips and toasted coconut by hand. Drop by rounded spoonfuls onto cookie sheets.
7. Bake for 8 minutes - cookies may look undercooked, but they are done. Let cookies cool on baking sheet for 4-5 minutes before removing to a wire rack to cool.

Sugarless Banana-Oatmeal Raisin Cookies

Ingredients:
3 bananas, mashed
2 cups uncooked quick-cooking oats
1/2 cups raisins
1/3 cup butter, melted
1/4 cup fat-free milk
1 tsp vanilla extract

Instructions:

1. In a large mixing bowl, mix all ingredients together, beating well. Let mixture set for 5 minutes for oats to absorb moisture.
2. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake at 350 degrees for 15 to 20 minutes.
4. Let stand for 1 minute before removing from cookie sheet.
5. Remove to wire racks to cool.