Mexican Oatmeal Cookies

Name: Mexican Oatmeal Cookies
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 36
Cuisine: Mexican
Ingredients: 1 teaspoon baking soda; 237 milliliters brown sugar; 237 milliliters butter, softened; 1 block of Mexican chocolate; 2 eggs; 355 milliliters all-purpose flour; 2 teaspoons ground cinnamon, or more to taste; 710 milliliters rolled oats; 1 teaspoons salt; 1 teaspoon vanilla extract; 118 milliliters white sugar

You can never have too many Mexican recipes, so give Mexican Oatmeal Cookies a try. For 15 cents per serving, you get a dessert that serves 36. One serving contains 132 calories, 2g of protein, and 6g of fat. If you have eggs, flour, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

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

Equipment you will use

Oven

Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.

Ingredients you will need

Oatmeal

Equipment you will use

Blender

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.

Ingredients you will need

Chocolate

Equipment you will use

Blender

Add the chocolate to the oatmeal; set aside.

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Chocolate

Oatmeal

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.

Ingredients you will need

Brown Sugar

Granulated Sugar

Butter

Egg

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Hand Mixer

Bowl

Add the second egg along with the vanilla extract and continue beating.

Ingredients you will need

Vanilla Extract

Egg

Stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined.

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Baking Soda

Cinnamon

Butter

All Purpose Flour

Salt

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Bowl

Mix the oatmeal and chocolate into the mixture. Drop teaspoonfuls of the dough 2 inches apart onto ungreased baking sheets.

Ingredients you will need

Chocolate

Oatmeal

Dough

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Baking Sheet

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.

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Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

1teaspoon

baking soda 237milliliters

brown sugar 237milliliters

butter, softened 1

block of Mexican chocolate 2

eggs 355milliliters

all-purpose flour 2teaspoons

ground cinnamon, or more to taste 710milliliters

rolled oats 1teaspoons

salt 1teaspoon

vanilla extract 118milliliters

white sugar

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Riesling, Sparkling rosé, and Pinot Noir are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The J.J. Prum Graacher Himmelreich Kabinett Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

J.J. Prum Graacher Himmelreich Kabinett Riesling

Despite its still youthful freshness it shows the fine fruity Riesling characteristic and an underlying hint of mineral from the blue/grey Devonian slate soil.Serve this refreshing wine slightly chilled! As aperitif and, especially when more matured, in combination with seafood or poultry.