3 cups graham cracker crumbs
3 eggs
3/4 cup rolled oats
3/4 cup brown sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup golden raisins
1/2 cup chopped walnuts
1 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped pecans
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 cups confectioners' sugar
1/2 cup chopped almonds
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 jar peanuts containing natural flavor
1/4 teaspoon vanilla extract
2/3 cup confectioners' sugar
1/2 cup drained, ripe banana
2 1/4 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together graham cracker crumbs and eggs. Stir in sugar and flour; mix until smooth. Stir in bananas, celery, raisins, walnuts, pecans and 2 tablespoons of baking soda. Fold in nuts and pecans (any variety). Divide dough into two or more pieces and press into heights. Roll each piece into a 6x14 inch rectangle. Spread half of the crumbs evenly over the dry ingredients in the pan.
Bake for 12 to 15 minutes in the preheated oven. Alternate the hot and cold cookies during baking times. Cool completely on wire racks.