Double Crunch Cookies - Recipe

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DOUBLE CRUNCH COOKIES

1 c. sifted flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 c. crushed cornflakes
1 c. oatmeal, optional
1/2 c. coconut, optional

FILLING:

6 oz. chocolate chips
1/2 c. powdered sugar
1 tbsp. water
3 oz. pkg. cream cheese, softened

Sift together flour, baking soda and salt; set aside. Combine shortening and sugars. Beat until light and creamy. Blend in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture. Add cornflakes, oatmeal and coconut.

Set aside 1/3 of dough. Shape remaining dough into teaspoon size balls and place on greased cookie sheet. Flatten with floured glass. Bake at 350 degrees for 9 minutes. Shape rest of dough 3/4 teaspoon size balls. Bake at 350 degrees for 7 minutes.

Melt over hot water - chips, water and sugar. Blend in cream cheese and beat until smooth. Cool and spread over large cookie and top with small cookie.

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recipe reviews
Double Crunch Cookies

· Apr 11 · #98529

Christine bell (Oklahoma) says:

My Grandma used to make these cookies and we all loved em. I took a chance and decided to look for the recipe and was so happy when I found it here. It was the exact same recipe. Thank you so much!

· Dec 18 · #149865

Dottie (Georgia) says:

My mother made these cookies when I was little over 40 years ago, she said she got the recipe from home ec. The oats and coconut are NOT optional...they don't turn our right without them. Also the shortening has to be BUTTER, otherwise the taste is totally different. As these are a sandwich cookie, they don't make many. We ALWAYS triple the recipe and double the filling recipe. Another tip is to use a cookie scoop so the cookies are relatively the same in size. If you do all of this, you will LOVE these cookies. They are my favorite!

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