Mexican Oatmeal Cookies Recipes
MEXICAN CHOCOLATE OAT COOKIES
Colleen Delawder of Herndon, Virginia takes oatmeal cookies to a new level with Mexican chocolate. We added spicy chocolate cinnamon cane sugar for an extra bit of heat and cinnamon-spice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 cookies.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer., In another bowl, whisk together next six ingredients. Add to butter mixture; beat until combined. Fold in chocolate., Drop dough by 1/4 cupfuls 2 in. apart onto parchment paper-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 128mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
MEXICAN CHOCOLATE OATMEAL COOKIES
Steps:
- 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.
Nutrition Facts : ServingSize 1 cookie, Calories 164.35 kcal, Sugar 13.85 g, Sodium 55.21 mg, Fat 8.77 g, SaturatedFat 4.09 g, Carbohydrate 20.38 g, Fiber 0.92 g, Protein 2.09 g, Cholesterol 17.33 mg
MEXICAN OATMEAL COOKIES
This is my most-requested cookie recipe.
Provided by swooda
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- 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 : Calories 138.3 calories, Carbohydrate 19.3 g, Cholesterol 23.9 mg, Fat 6.2 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 109.8 mg, Sugar 10.4 g
OLD FASHIONED OATMEAL COOKIES
This is the best oatmeal cookie recipe I've found yet! People are always asking me for the recipe! They are yummy... especially with a tall glass of milk.
Provided by Kim D.
Categories Drop Cookies
Time 35m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- In a large bowl, combine butter, shortening and sugars.
- Add eggs and vanilla and beat until fluffy.
- Combine flour, salt, baking soda, cinnamon, cloves and allspice.
- Add to creamed mixture; mix to blend.
- Stir in oatmeal and raisins.
- Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
- Bake at 350°F for 12-15 minutes.
- Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.
Nutrition Facts : Calories 9510.7, Fat 879.8, SaturatedFat 237.2, Cholesterol 308, Sodium 2319.1, Carbohydrate 409.8, Fiber 18.1, Sugar 251.6, Protein 33.3
GRANDMA'S OLD FASHIONED OATMEAL COOKIES
I have the pleasure of reading and translating my gran's recipes - written in German some of them are difficult to translate - and then to take them from the era of lard and bacon grease to a healthier you - well here's one that came out great !! enjoy...
Provided by Ravenseyes
Categories Dessert
Time 23m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
- Whisk together flour, baking powder, soda and salt.
- Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
- Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.
Nutrition Facts : Calories 154.8, Fat 7.5, SaturatedFat 4.4, Cholesterol 25.6, Sodium 42.8, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2
MEXICAN CHOCOLATE OATMEAL COOKIES
These chewy chocolate cookies get a cozy kick from cinnamon and nutmeg. Oh, and the touch of rum in the batter adds some serious fun factor, too. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer., In another bowl, whisk together next 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 310 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 128mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
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