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Crunchy Cappuccino Oatmeal Cookies


Forget the “back-to-school-for-kids snack”; once the kids get on the bus, Mommy will be savoring these along with her coffee and quiet! These cookies are chewy and crunchy at the same time, offering equally great flavor and texture.

Yields approximately 3 and 1/2 dozen cookies


1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with Gefen Parchment Paper.
2. Using a mixer, beat together first five ingredients until smooth. On low speed, add in flour, baking soda, and salt, and mix until well combined. Slowly add remaining ingredients, mixing just until combined.
3. Drop dough onto baking sheets by the tablespoonful, or use a small cookie scoop to form dough balls, leaving some space for cookies to spread.
4. Bake for 12–15 minutes (12 minutes for a chewy cookie and 15 minutes for a crispier cookie). Allow to cool. If desired, you can melt additional cappuccino chips and drizzle over the cookies.

Tips: Swap out the nuts for flaked coconut, and make a triple batch to stash away for Yom Tov. We always need extra mezonos on hand for Succos, and these tasty cookies are the perfect solution!


Photography and Styling by Devorah Applegrad. Food Prep by Leah Hamaoui.