Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    2 dozen

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

  • 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 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.
Nutrition Facts
1 cookie: 234 calories, 10g fat (6g saturated fat), 23mg cholesterol, 138mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 3g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video