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Mexican Oatmeal Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Enhance oatmeal cookies with Mexican chocolate and cinnamon for a delicious twist!
Ingredients:
  • 3 cups rolled oats
  • 1 block of Mexican chocolate
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 0.5 cup white sugar
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon, or more to taste
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Add the oatmeal to a blender and blend on high for a quick burst, then transfer to a bowl.
  • 1. Break the chocolate into pieces along the scores and pulse in a food processor until it becomes a powdered form. Remember to stir with a spoon between pulses to prevent the chocolate from melting due to the blender's heat. Mix the chocolate into the oatmeal and set it aside.
  • Using an electric mixer, blend together butter, brown sugar, and white sugar until smooth. Mix in one egg until fully incorporated, then add the second egg and vanilla extract, and keep blending.
  • Combine flour, cinnamon, baking soda, and salt in a separate bowl. Incorporate into the butter mixture. Add oatmeal and chocolate, then drop teaspoonfuls of dough 2 inches apart on ungreased baking sheets.
  • Bake in the preheated oven for 10 to 12 minutes until cookies are golden-brown on the edges and set in the middle. Let them cool briefly on baking sheets, then transfer to cooking racks to cool completely.

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