Double crunchers
42 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Shortening |
| ½ | cup | Sugar |
| ½ | cup | Brown sugar, packed |
| 1 | large | Egg |
| ½ | teaspoon | Vanilla extract |
| 1 | cup | Corn flake crumbs |
| 1 | cup | Rolled oats |
| ½ | cup | Coconut |
| 6 | ounces | Chocolate chips |
| ½ | cup | Powdered sugar |
| 1 | tablespoon | Water |
| 3 | ounces | Cream cheese |
Directions
Sift together lour, soda and salt. Set aside. Combine shortening sugar and brown sugar; beat until light and creamy. Blend in egg an vanilla. Stir in flour mixture. Add corn flake crumbs, rolled oats and coconut. reserve ⅓ of dough. shape remaining dough into balls using level teaspoonfulls. Place on cookie sheets. Flatten with bottom of glass dipped in flour. Shape reserved dough into balls using ½ teaspoonsful. Flatten as before. Bake cookies at 350 degrees until light golden brown, 8-10 minutes. Remove from pans with cake turner and place on waxed paper racks to cool. Prepare cocolate filling. Melt chocolate morsels over hot water with sugar and water. Then blend in cream cheese, beat until smooth. cool. Spread filling over larger cookies and top with smaller ones.
NOTES : These take a while to make, but they are worth it. I usually double the recipe.
Posted to EAT-L Digest 23 Mar 97 by lunchuck <jock@...> on Mar 24, 1997