Ingredients:
1/2 c. butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. quick-cooking oats
1 c. crushed cornflakes
1/2 c. flaked coconut
FILLING:
2 pkgs. (3 oz. each) cream cheese, softened
1 1/2 c. confectioners' sugar
2 c. (12 oz.) semisweet chocolate chips, melted
Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut.
Shapes into 1 inch balls and place 2 inches apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For filling, beat cream cheese and sugar until smooth. Beat in chocolate. Spread about 1 Tbsp. on half of the cookies and top each with another cookie. Store in refrigerator.
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