Double Cruncher Cookie
Chewy and crunchy cookies with a delightful mix of oats, coconut, and corn flakes, perfect for satisfying sweet cravings and enjoyed by all ages.
Ingredients
Instructions
- Mix flour, salt, and baking soda; set aside.
- Combine shortening and sugars; beat until creamy.
- Blend in eggs and vanilla.
- Stir in flour mixture and add crushed corn flakes, oats, and coconut.
- Reserve one-third of the dough.
- Shape remaining dough into teaspoon-sized balls.
- Place on cookie sheet.
- Flatten with a glass bottom dipped in flour.
- Bake at 350°F for 8 to 10 minutes.
- Shape remaining dough into balls, using half the amount for each.
- Flatten and bake as before.
- Cool on wax paper.
Tips & Substitutions
To enhance the flavor of your Double Cruncher Cookies, consider adding a pinch of cinnamon or nutmeg to the flour mixture. If you don't have coconut, substitute with chopped nuts or dried fruit. For a chewier texture, use old-fashioned rolled oats instead of quick cooking ones. Remember to check the cookies at the lower end of the baking time to prevent overbaking.
Serving Suggestions
Serve these cookies warm with a glass of cold milk for a classic treat. They also pair beautifully with a scoop of vanilla ice cream for a delicious dessert. Consider serving alongside a slice of Grandma'S Cranberry Bread for a delightful holiday spread. These cookies are perfect for afternoon snacks or lunchboxes.
Storage & Reheating
Store leftover Double Cruncher Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer and then transfer to a freezer bag, where they can last for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Double Cruncher Cookie contains roughly 185 calories, with 3g protein, 23g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 528mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. Use the same amount of butter, but keep in mind it may alter the texture slightly, making the cookies a bit softer. If you prefer a firmer cookie, stick with shortening or use a combination of both.
What can I substitute for corn flakes?
If you don't have corn flakes on hand, you can use crushed rice cereal or granola as an alternative. These options will provide a similar crunch, although the flavor may differ slightly. Just ensure that any substitute is unsweetened so that it doesn't affect the cookie's overall sweetness.
How can I make these cookies gluten-free?
To make gluten-free Double Cruncher Cookies, replace the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add it separately to help with texture. Additionally, check that all other ingredients, such as oats and corn flakes, are certified gluten-free to ensure the recipe meets your needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).