Mexican Oatmeal Cookies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 2 mins Pulse the rolled oats in a blender or food processor until coarsely ground. This helps create a more tender cookie. Transfer to a large bowl. (2 minutes)

Recipe View 5 mins Finely chop the Mexican chocolate using a sharp knife. Add the chopped chocolate to the bowl with the ground oats; set aside. (5 minutes)

Recipe View 3 mins In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy. (3 minutes)

Recipe View 2 mins Beat in the eggs one at a time, then stir in the vanilla extract. (2 minutes)

Recipe View 1 mins In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. (1 minute)

Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (2 minutes)

Recipe View 1 mins Stir in the oat and chocolate mixture until evenly distributed throughout the dough. (1 minute)

Recipe View 5 mins Drop by rounded tablespoonfuls onto ungreased baking sheets, leaving about 2 inches between each cookie. (5 minutes)

Recipe View 12 mins Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. (10-12 minutes)

Recipe View 5 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (5 minutes)