Time to start making cookies for Christmas! I don't know why Double Crunchers are reserved for Christmas treats around here, but that's almost the only time we make them. These have a cream cheese chocolate filling spread between 2 oatmeal crunchy cookies. Delicious!
This recipe comes from Dave's Grandma McKinnon. She made all sorts of cookies and candies! An amazing cook.
1 C. flour
1/2 C. shortening
1/2 C. brown sugar
1/2 C. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 C. quick oats
1 C. crushed cornflakes
1/2 C. shredded coconut (optional)
Cream shortening, sugars, and egg. Add vanilla and all other ingredients. Mix well. The dough will be a little crumbly. Using 1 tsp. of dough each, shape 2/3 of the dough into balls. Put on greased cookie sheet. Flatten with the floured bottom of a glass. Bake 8-10 minutes at 350 degrees.
Using 1/2 ts. of dough each, make the rest of the dough into small balls. Put on greased cookie sheet, flatten, and bake 8 minutes at 350.
Once the cookies are cool, use a larger cookie for the bottom, a smaller for the top, and fill with the following:
Chocolate icing: Melt over hot water, 1 C. semisweet chocolate chips. Add 1/2 C. powdered sugar and 1 T. vanilla Blend in 3 oz of softened cream cheese, Beat until smooth. Cool. Spread between 1 large and 1 small cookie. Store in covered container. Makes about 2 dozen.
Joy's Notes: We double the chocolate icing and use 8 oz. of cream cheese in that. It's just easier to use a full block. :)