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Chocolaty Double Crunchers

 Chocolaty Double Crunchers
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
24 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure 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 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

  • 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.
  • 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

2 of 2

Chocolaty Double Crunchers (continued)

Directions (continued)

  • racks to cool.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 234 calories, 10 g fat (6 g saturated fat), 23 mg cholesterol, 138 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.