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

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