Mexican Chocolate Oatmeal Cookies
These cookies are made with Mexican chocolate, chocolate chips, 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.
Ingredients
- 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
- 1 disk Mexican chocolate (about 3 ounces)
- 12 ounces semi-sweet chocolate chips
- 1 ½ cups chopped nuts recommend pecans, walnuts or both
Instructions
- Preheat oven to 365 F. degrees.
- Cream together butter and both sugars. Stir in eggs and vanilla.
- 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 Mexican 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 2-inch balls, 2 inches apart, on a greased cookie sheet.
- Bake for 13 to 16 minutes.
Notes
- Here are a few variations to consider:
- Store the cooled cookies in a cookie tin at room temperature.
Here are a few variations to consider:
Dairy-Free - Swap in your favorite plant-based butter to make them lactose-free. Vegan - Use dairy-free butter and use a vegan egg substitute like JUST Egg or Bob's Red Mill egg replacer. Gluten-Free - Use a cup-for-cup gluten-free all-purpose flour blend. Edible Dough - Like the dough more than the cookies? Be sure to heat treat your AP flour and use pasteurized eggs or a vegan egg substitute to make it safe for eating raw.
- Dairy-Free - Swap in your favorite plant-based butter to make them lactose-free.
- Vegan - Use dairy-free butter and use a vegan egg substitute like JUST Egg or Bob's Red Mill egg replacer.
- Gluten-Free - Use a cup-for-cup gluten-free all-purpose flour blend.
- Edible Dough - Like the dough more than the cookies? Be sure to heat treat your AP flour and use pasteurized eggs or a vegan egg substitute to make it safe for eating raw.
Nutrition Information
Nutrition Facts
Serving: 50to 60 cookies
Amount Per Serving
Calories 16435
% Daily Value*
| Serving | 1cookie | |
| Calories | 164.35kcal | 8% |
| Carbohydrates | 20.38g | 7% |
| Protein | 2.09g | 4% |
| Fat | 8.77g | 13% |
| Saturated Fat | 4.09g | 20% |
| Cholesterol | 17.33mg | 6% |
| Sodium | 55.21mg | 2% |
| Potassium | 54.68mg | 1% |
| Fiber | 0.92g | 4% |
| Sugar | 13.85g | 28% |
| Vitamin A | 138.2IU | 3% |
| Vitamin C | 0.09mg | 0% |
| Calcium | 23.08mg | 2% |
| Iron | 0.68mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.