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Mocha Chip Oatmeal Cookie Recipe

POPSUGAR / advertiser content from / The Original Donut Shop® Coffee

Source: POPSUGAR Photography / Tom Medvedich

We've partnered with The Original Donut Shop® Coffee to help you #havemorefun with your coffee break by adding a flavorful, coffee-infused oatmeal cookie that will pair perfectly with your java.

Chewy, nutty oatmeal cookies straight from the oven are the perfect Fall dessert, but a splash of delicious The Original Donut Shop® Coffee Regular and a handful of dark chocolate chips add an extra punch of flavor to the classic recipe. Get ready to embrace Autumn with this simple yet satisfying sweet.

Mocha Chip Oatmeal Cookies

Adapted From POPSUGAR Food

Mocha Chip Oatmeal Cookie Recipe


  1. 3/4 cup hazelnuts
    14 tablespoons butter, at room temperature
    3/4 cup firmly packed brown sugar
    1/2 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    1/4 cup The Original Donut Shop® Coffee Regular, room temperature
    3 cups old-fashioned oats
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon cinnamon (optional)
    1/2 teaspoon salt
    3/4 cup semisweet chocolate chips
    1/4 cup cacao nibs


  1. Brew The Original Donut Shop® Coffee. Set aside to cool.
  2. Heat the oven to 350°F. On a foil-lined cookie sheet, roast the hazelnuts for 10-15 minutes until very fragrant. Let cool slightly, place the nuts in a clean dish towel, and gently rub to remove the skin. Finely chop.
  3. In a large bowl, beat together the butter and brown and granulated sugar on medium speed with an electric mixer, until creamy. Add eggs, vanilla, and coffee; beat well.
  4. Add oats, flour, baking soda, cinnamon (if using), and salt; mix well.
  5. Add the hazelnuts, chocolate chips, and cacao nibs; mix well.
  6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  7. Bake 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Image Source: POPSUGAR Photography / Tom Medvedich