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Taste of Home

Chocolaty Double Crunchers

TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling YIELD: 2 dozen.
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

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 cookie: 234 calories, 10g fat (6g saturated fat), 23mg cholesterol, 138mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 3g protein.

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