Chocolaty Double Crunchers Food

CHOCOLATY DOUBLE CRUNCHERS

Chocolaty Double Crunchers image

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

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

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

Steps:

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 : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATY DOUBLE CRUNCHERS

Chocolaty Double Crunchers image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 16

Ingredients

FOR THE COOKIES
1/2 cup(s) butter, softened
1/2 cup(s) sugar
1/2 cup(s) packed brown sugar
1 - egg
1/2 teaspoon(s) vanilla
1 cup(s) all purpose flour
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) quick cooking oats
1 cup(s) crushed cornflakes
1/2 cup(s) flaked coconut
FOR THE FILLING
2 ounce(s) 3 ounces each cream cheese, softened
1 1/2 cup(s) powdered sugar
2 cup(s) (12 ounces) semisweet chocolate chips, melted

Steps:

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.

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