Double Crunchers

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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.  

Double Crunchers

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 egg
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. :)






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