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Parve
Easy
15 Servings
Allergens 
25 Minutes
Diets
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 cup oil, such as Gefen Canola Oil
1 cup light brown sugar
1 cup sugar
2 eggs
1 and 1/2 teaspoons Gefen Vanilla Extract
1 and 3/4 cups Glicks Flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups cornflakes
1 cup old-fashioned oats
1/2 cup toasted chopped nuts of choice (I used walnuts and almonds)
3/4 cup cappuccino chips, plus more for drizzling if desired
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with Gefen Parchment Paper.
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.
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.
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.
Photography and Styling by Devorah Applegrad. Food Prep by Leah Hamaoui.
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really good recipe!!but how can the baking time be 25 hours?
Hi Bracha,
That was actually a typo, thanks for catching that. Good eye!
It should be corrected now to 25 minutes.
-Chana Tzirel from Kosher.com
insane
I used rice krispies instead of cornflakes, because that’s what I had at home. Also used pecans as the nut because that’s our favorite. Was so good
Love how you subbed out some ingredients! It’s fun to play around with recipes