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. —Cheryl Johnson, Upper Marlboro, Maryland
Chocolaty Double Crunchers
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup crushed cornflakes
- 1/2 cup sweetened shredded coconut
- filling:
- 6 ounces cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 2 cups semisweet chocolate chips, melted
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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.
- Shape dough into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
- For filling, beat cream cheese and confectioners' sugar until smooth. Beat in chocolate. Spread about 1 tablespoon on half the cookies and top each with another cookie. Store in refrigerator.
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