Chocolaty Double Crunchers |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I first tried these fun crispy cookies at a family picnic when I was a child. Packed with oats, cornflakes and coconut, they quickly became a regular at our house. Years later, I still make them for my own family. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup quick-cooking oats |
1 cup crushed cornflakes |
1/2 cup flaked coconut |
filling: |
2 packages (3 ounces each) cream cheese, softened |
1-1/2 cups confectioners' sugar |
2 cups (12 ounces) semisweet chocolate chips, melted |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut.
2. Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
3. For filling, beat cream cheese and sugar until smooth. Beat in chocolate. Spread about 1 tablespoon on half of the cookies and top each with another cookie. Store in refrigerator. Yield: 2 dozen.
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