- Melt butter in a saucepan. Stir sugar, water, cappuccino mix, and coffee granules into the butter; bring to a boil for 1 minute. Add hazelnut spread; stir to melt into the butter mixture. Fold oats into the mixture until evenly coated.
- Drop mixture by large spoonful onto waxed paper to cool.
- Drizzle ice cream topping over cooled cookies. Cool in freezer until the topping is hard, at least 1 hour.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 33.2 g, Cholesterol 12.2 mg, Fat 8 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 73.9 mg, Sugar 21.7 g
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