Mexican Oatmeal Cookies Recipe - Allrecipes.com
Mexican Oatmeal Cookies Recipe
  • READY IN 25 mins

Mexican Oatmeal Cookies

Recipe by  

"This is my most-requested cookie recipe."

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.
  3. Break the chocolate along the scores and pulse until it reaches a powdered form. Make sure to stir with a spoon between pulses so the heat from the blender doesn't melt the chocolate. Add the chocolate to the oatmeal; set aside.
  4. Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat one egg into the mixture until completely incorporated. Add the second egg along with the vanilla extract and continue beating.
  5. Stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined. Mix the oatmeal and chocolate into the mixture. Drop teaspoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  6. Bake in the preheated oven until golden-brown on the edges and set in the middle, 10 to 12 minutes. Allow the cookies to cool briefly on the baking sheets before being moved to cooking racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2010

Wow! These are really nice. As the first to review the recipe I'm glad I could give it a high rating. The flavor ends up being more cinnamon than chocolate, because the Mexican chocolate is spiced with cinnamon. The dough was really easy to mix, and in the baking process the cookies don't spread much, which means they can be baked in bigger batches. The baking time is right on - since I live at a higher altitude, 12 minutes was perfect. For those who are not familiar with Mexican chocolate, it comes in a hexagonal box with four round, scored blocks of chocolate. I've found it in my local supermarket in the Mexican food section, and also at Amazon.com. My husband and I are both really pleased with these cookies. They are filling the house with a wonderful aroma as I write. Thanks for a great recipe. This is a keeper.

 
Most Helpful Critical Review
Nov 17, 2010

Was disappointed in flavor of this cookie. Would not make a again.

 
Nov 29, 2010

Thumbs up from everyone who tried one. These bake up much lighter than my usual oatmeal cookie recipe, which we liked. The Mexican chocolate and cinnamon flavors are subtle and well blended. I cut the brown sugar back to 3/4 cup and the white sugar back to 1/4 cup and we thought they were sweet enough. I got 48 nice size cookies and 11 minutes seemed to be the right baking time in my oven Thanks, Swooda these will become part of my cookie repertoire.

 
Mar 29, 2011

Yummy!!! I used cinnamon chocolate chips as that's what I had on hand and because they were cinnamon chips I didn't add the cinnamon, I might next time though. Thanks for the recipe will make these again.

 
Mar 28, 2011

I had the Mexican chocolate and the oats in my cupboard and a new Ninja Blender to try out, so I decided to give these a try. We really enjoyed them. They have a very delicate, but perfect balance of chocolate and cinnimon. I considered adding cinnamon chips, but I'm glad I didn't. They don't need a thing! The texture is better than most oatmeal cookies, probably due to the use of the blender to cut the oats up in smaller pieces. I used my medium size scoop for the dough and it made exactly three dozen 2 1/2 inch coocies. We give this recipe two thumbs up!

 
Apr 01, 2011

These cookies bake up beautifully and taste great! I used 2tsp of cinnamon which was the perfect compliment to the bar of Mexican chocolate. And I agree with others, 12 minutes to bake is perfect. This will be a recipe we use regularly. Thanks Swooda!

 
Mar 28, 2011

I made half the recipe to try. Good flavor and baked beautifully, looking professional.

 
Sep 25, 2011

These cookies were yummy and baked up very nicely, but had much more cinnamon flavor than I expected, especially considering that I only used 1 tsp. instead of the 2 called for. Next time I try these I plan to only pulse the chocolate until it is the size of chocolate chips. My only real complaint with the recipe is that it doesn't state a precise measurement for the chocolate, but I used about 3.5 oz. of a bar of Ibarra Mexican Chocolate and it seemed to be about the right amount.

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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