Chocolaty Double Crunchers

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup crushed cornflakes
1/2 cup flaked coconut

Filling:
2 packages (3 ounces each) cream cheese, softened
1-1/2 cups confectioners' sugar
2 cups (12 ounces) semisweet chocolate chips, melted

In a mixing bowl, cream butter and sugars. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Add oats, cornflakes and coconut.

Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For filling, beat cream cheese and sugar until smooth. Add the chocolate; mix well. Spread about 1 tablespoon on half of the cookies and top each with another cookie. Store in refrigerator. Makes 2 dozen.