Photography and Styling by Devorah Applegrad
Food Prep by Leah Hamaoui

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 3½ DOZEN COOKIES

• 1 cup oil
• 1 cup light brown sugar
• 1 cup sugar
• 2 eggs
• 1½ tsp vanilla extract
• 1¾ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups cornflakes
• 1 cup old-fashioned oats
• ½ cup toasted chopped nuts of choice (I used walnuts and almonds)
• ¾ cup cappuccino chips, plus more for drizzling if desired

Preheat oven to 350°F (175°C). Line baking sheets with Palisades 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.

(Originally featured in Family Table, Issue 858)