This is my most-requested cookie recipe.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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 Facts

138.3 calories; protein 1.9g 4% DV; carbohydrates 19.3g 6% DV; fat 6.2g 10% DV; cholesterol 23.9mg 8% DV; sodium 109.8mg 4% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2010
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 with 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. Read More
(52)

Most helpful critical review

Rating: 2 stars
11/17/2010
Was disappointed in flavor of this cookie. Would not make a again. Read More
(16)
17 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/04/2010
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 with 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. Read More
(52)
Rating: 5 stars
11/29/2010
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 the 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. Read More
(22)
Rating: 2 stars
11/17/2010
Was disappointed in flavor of this cookie. Would not make a again. Read More
(16)
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Rating: 5 stars
03/29/2011
Yummy!!! I used cinnamon chocolate chips as that's what I had on hand and because they were cinnamon chips I didn't add the cinnamon I might next time though. Thanks for the recipe will make these again. Read More
(9)
Rating: 5 stars
03/28/2011
I had the Mexican chocolate and the oats in my cupboard and a new Ninja Blender to try out so I decided to give these a try. We really enjoyed them. They have a very delicate but perfect balance of chocolate and cinnimon. I considered adding cinnamon chips but I'm glad I didn't. They don't need a thing! The texture is better than most oatmeal cookies probably due to the use of the blender to cut the oats up in smaller pieces. I used my medium size scoop for the dough and it made exactly three dozen 2 1/2 inch coocies. We give this recipe two thumbs up! Read More
(8)
Rating: 5 stars
04/01/2011
These cookies bake up beautifully and taste great! I used 2tsp of cinnamon which was the perfect compliment to the bar of Mexican chocolate. And I agree with others, 12 minutes to bake is perfect. This will be a recipe we use regularly. Thanks Swooda! Read More
(8)
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Rating: 4 stars
03/28/2011
I made half the recipe to try. Good flavor and baked beautifully looking professional. Read More
(7)
Rating: 4 stars
09/25/2011
These cookies were yummy and baked up very nicely but had much more cinnamon flavor than I expected especially considering that I only used 1 tsp. instead of the 2 called for. Next time I try these I plan to only pulse the chocolate until it is the size of chocolate chips. My only real complaint with the recipe is that it doesn't state a precise measurement for the chocolate but I used about 3.5 oz. of a bar of Ibarra Mexican Chocolate and it seemed to be about the right amount. Read More
(6)
Rating: 5 stars
01/01/2012
I placed a heart shaped red hot in the center of each after they came out of the oven. Yummy. I also made sure to roll each into a ball so they baked up nicely. Read More
(2)