Mexican Oatmeal Cookies

Mexican Oatmeal Cookies

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"This is my most-requested cookie recipe."
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Ingredients

25 m servings 138 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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

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 s...

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. ...

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

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 th...

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 balan...

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 perf...

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 ...

I placed a heart shaped red hot in the center of each after they came out of the oven. Yummy. I also made sure to roll each into a ball so they baked up nicely.