“This is my most-requested cookie recipe.” - by swooda
Ingredients
Adjust Servings
Original recipe yields 3 dozen cookies
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (36 total)
- Calories
- 138 cal
- 7%
- Fat
- 6.2 g
- 10%
- Carbs
- 19.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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 ..." See morewith 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."
BigShotsMom
"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 ..." See morethe 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."
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