Jaki Soper, one of our 2016 TODAY holiday cookie contest winners, remembers her Aunt Gerry first bringing her oatmeal and chocolate cream "Double Crunchers" to a family gathering in 1961. From that time, the cookies have become a family tradition, and now Jaki bakes them for her own children and grandchildren.
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup shortening
- 1 unbeaten egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup flour, plus more for flattening before placing in oven
- 1 cup cornflakes, crushed
- 1 cup quick cooking rolled oats
- 1/2 cup shredded coconut
- 1 cup (6 ounces) semi-sweet chocolate morsels
- 1/2 cup powdered sugar
- 1 teaspoon water
- 1/3 cup (3 ounces) cream cheese
1. In a large bowl, add the sugars and shortening, and stir to combine. Blend in the eggs and vanilla and mix well.
2. Add the baking soda and salt, and mix well. Stir in the cornflakes, rolled oats and coconut.
3. Shape by teaspoonful into balls. Place on greased cookie sheets. Flatten with bottom of glass dipped in flour. Bake at 350º F for 8-10 minutes. Cool and place flat sides of two cookies together with filling, sandwich-style.
4. For the chocolate filling: Melt the semi-sweet chocolate morsels with the powdered sugar and water in double boiler pan. Blend in the cream cheese, beating until smooth. Cool.