Santa Claus is coming to town! Have you finished baking cookies or just starting? My mom made these cookies this week and I just had to share the delicious recipe with you, just in case you are looking for a new recipe.
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.
It’s a delicious variation on chocolate chip cookies and perfect to make for Santa with the little ones.
Mexican Chocolate Oatmeal Cookies
- 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.
- Store the cooled cookies in a cookie tin at room temperature.