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.