Mexican Oatmeal Cookies

Mexican Oatmeal Cookies

swooda 0

"This is my most-requested cookie recipe."

Ingredients 25 m {{adjustedServings}} servings 138 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

  • Ready In

  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 10

  1. 13 Ratings

Susan Stone

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 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.


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.


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