Best 2 Mexican Oatmeal Cookies Recipes

**Indulge in the Sweet symphony of Mexican Oatmeal Cookies: A Culinary Journey of Flavors and Textures**

Embark on a culinary adventure with our specially curated collection of Mexican Oatmeal cookies recipes. These delightful treats offer a harmonious blend of classic oatmeal cookies with a unique Mexican twist. Each bite takes you on a journey through a symphony of flavors and textures, leaving your taste buds tantalized and craving more. From the classic Mexican wedding cookies infused with a hint of cinnamon and vanilla to the rich and decadent chocolate oatmeal cookies bursting with gooey chocolate chips, our diverse recipes cater to every palate. So, prepare to be enchanted as we guide you through the art of creating these delectable cookies that are sure to become a favorite in your kitchen.

Here are our top 2 tried and tested recipes!

MEXICAN OATMEAL COOKIES

Mexican Oatmeal Cookies image

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

Ingredients

3 cups rolled oats
1 block of Mexican chocolate
1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon, or more to taste
½ teaspoon salt

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

MEXICAN CHOCOLATE OATMEAL COOKIES

Mexican Chocolate Oatmeal Cookies image

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

Ingredients

3/4 cup unsalted butter, cubed
1-1/2 cups packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 tablespoons vanilla extract
1 tablespoon dark rum
2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/8 teaspoon freshly ground nutmeg
4 ounces Mexican chocolate, finely chopped

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.

Tips:

Use old-fashioned oats. For the best texture and flavor, use old-fashioned rolled oats, not quick-cooking or steel-cut oats.
Don't overmix the dough. Overmixing will result in tough cookies. Mix just until the ingredients are combined.
Chill the dough. Chilling the dough for at least 30 minutes before baking will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set. Overbaking will result in dry, crumbly cookies. The cookies are done when the edges are golden brown and the centers are still slightly soft.
Let the cookies cool completely before storing them. The cookies will continue to firm up as they cool.

Conclusion:

These Mexican oatmeal cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their unique flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet snack or dessert, give these Mexican oatmeal cookies a try!