Mexican Chocolate Oatmeal Cookies

It is the almost the end of July and says it is 92 degrees Fahrenheit and it feels like 101 degrees at 6 pm.   And I am posting a cookie recipe.

Look for a refreshing Agua de Tamarindo recipe in February!

This is a recipe that has some of the flavors I grew up with. Though the original recipe did not call for any fruit, nuts or seeds, I thought these cookies needed something extra to make them “complete.” I think dried cranberries, sunflower seeds and even some popped amaranth would also be delicious in these cookies.  I’ve seen a few versions of oatmeal cookies online, but I used this version as a base. If you try them, I hope you like them!


Mexican Chocolate Oatmeal Cookies

3 cups old fashioned oats

1 tablet of Mexican chocolate (I like the Ibarra brand)

2 sticks of unsalted butter, softened to room temperature

1 cup dark brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon Mexican vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground Mexican cinnamon

½ teaspoon salt

1 cup pecans, lightly roasted and chopped

½ cup whole pepitas (hulled pumpkin seeds), lightly roasted

½ cup Zante currants

Preheat the oven to 350 degrees Fahrenheit.

Chocolate Ibarra tablet

Take the Mexican chocolate tablet out of its wrapping and chop it roughly with a large chef’s knife. Place it in a food processor and pulse until you get a medium-sized crumb. Add the oats and pulse until they are well blended. Set aside in a bowl.

Oats and Mexican Chocolate

In a stand mixer, add the butter, brown sugar and white sugar and mix until well blended using the paddle attachment. Add an egg until well blended, then add the second egg along with the vanilla extract and mix until well incorporated.

In a separate bowl, mix the flour, cinnamon, baking soda and salt. Sift or stir well and slowly add to the egg-butter mixture.

Pecans, Pepitas and Currants

Once it is blended, add the oats, chocolate, nuts and fruit and stir to combine.

Cookie Dough

On an ungreased cookie sheet, drop tablespoons of the dough about two inches apart.

Bake for about 10-15 minutes, depending on how brown and crispy you like them. Remove from the oven and let the cookies cool completely before enjoying. I like to place them on cooling racks to help them cool down.

Mexican Chocolate Oatmeal Cookies

This recipe makes about 50 cookies for me, but you can make them smaller or larger.  Just make sure you keep an eye on them while they are in the oven.


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