Double Crunchie
Crunchy, sweet, and chewy cookies with a delicious combination of oats, coconut, and corn flakes, perfect for satisfying snack cravings or sharing with friends.
Ingredients
Instructions
- Sift together the flour, baking soda, and salt.
- Cream together the shortening, brown sugar, white sugar, egg, and vanilla.
- Gradually add the dry ingredients to the creamed mixture and mix well.
- Stir in the crushed corn flakes, oats, and coconut until evenly combined.
- Shape the dough into small balls and flatten onto a greased cookie sheet.
- Bake at 350°F (175°C) for 8 minutes.
- Cool on racks before serving.
Tips & Substitutions
For a crunchier texture, consider using unsweetened shredded coconut instead of sweetened. If you're out of shortening, you can substitute with unsalted butter, though it may alter the flavor slightly. Feel free to add nuts or chocolate chips for extra flavor. If you want a more chewy cookie, reduce the baking time by a minute or two.
Serving Suggestions
These cookies are delightful on their own, but they also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. For a fun dessert platter, serve alongside Rachel'S Marble Coffee Cake or a slice of Virginia'S Baked Custard. They make a great treat for parties or as a sweet snack during the day.
Storage & Reheating
Store leftover Double Crunchie cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher for longer, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready to enjoy, simply thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Double Crunchie contains roughly 976 calories, with 12g protein, 180g carbohydrates, and 26g fat. It is an excellent source of iron (37% of the Daily Value), dietary fiber (32% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend has a binding agent, like xanthan gum, to help maintain the cookie's structure. Additionally, check that your oats are certified gluten-free, as regular oats may be cross-contaminated.
What can I use instead of coconut?
If you're not a fan of coconut, you can replace it with chopped nuts, like walnuts or pecans, for added crunch. Alternatively, try using dried fruits such as raisins or cranberries for a different flavor profile that still complements the cookie's texture.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips is a delicious way to enhance these cookies. You can substitute half a cup of the corn flakes or oats with chocolate chips for a sweeter twist. This addition works beautifully without compromising the overall texture.
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).