"This is my most-requested cookie recipe." — swooda
Watch video tips and tricks
block of Mexican chocolate
1 1/2 cups
ground cinnamon, or more to taste
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.
Was disappointed in flavor of this cookie. Would not make a again.
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.
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!
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.
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!
I made half the recipe to try. Good flavor and baked beautifully, looking professional.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Oatmeal Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 56
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make one of our most popular cookies.
See a top-rated recipe for soft, chewy oatmeal cookies.
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.