Preheat oven to 350°F. Beat butter until light and creamy. Add sugars and mix well. Add oil and eggs, mix to combine. Gradually add dry ingredients and mix until just combined; dough will be thick.

Using an ice cream scoop, scoop cookie dough and gently roll into a ball, then place on baking sheet.

Press the bottom of a flat glass into the remaining 1/4 cup sugar and gently press into each cookie to create an indentation.

Bake for approximately 9 minutes. Remove from oven and press the bottom of the glass into each indentation again while hot. Cool completely.

Combine powdered sugar, melted butter, cocoa powder, and Shamrock Farms Mocha Cold Brew Coffee and Milk to make glaze. Adjust thickness with more powdered sugar or Coffee/Milk.

Spoon glaze into the indentations on cookies. Top with toppings if desired or leave as is.