Mexican Chocolate Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 3 cups Oatmeal

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 12 oz Chocolate chips
  • 2 cups Flour
  • 1 cup Granulated sugar
  • 4 oz Mexican chocolate
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Nuts

• Dairy

  • 1 cup Butter, unsalted

Found on muybuenocookbook.com

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
• 4 ounces Mexican chocolate
• 12 ounces chocolate chips
• 1 ½ cups chopped nuts (recommend pecans, walnuts or both)

Directions

• 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.