Saturday, November 23, 2019
Mexican Chocolate Oatmeal Cookies
Mexican Chocolate Oatmeal Cookies
These cookies are made with Mexican chocolate, chocolate chips, ground oatmeal, and a combination of chopped pecans and walnuts. They taste soft and gooey, warm out of the oven and light and crunchy once cooled.
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups oatmeal
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces Mexican chocolate
12 ounces chocolate chips
1 ½ cups chopped nuts, recommend pecans, walnuts or both
Preheat oven to 365 F. degrees.
Cream together butter and both sugars. Stir in eggs and vanilla.
Finely grind oatmeal in a blender or food processor.
Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined.
In a microwave safe bowl melt chocolate for 30 seconds to 1 minute to soften chocolate and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
Roll cookie dough into 1-inch balls, 2 inches apart, on a greased cookie sheet.
Bake for 10 minutes.
NOTES
Store the cooled cookies in a cookie tin at room temperature.
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