These cookies are made with Mexican chocolate, chocolate chips, oatmeal, and a combination of chopped pecans and walnuts. They taste soft and gooey, warm out of the oven and light and crunchy once cooled.
1 ½cupschopped nuts, recommend pecans, walnuts or both
Instructions
Preheat oven to 365 F. degrees.
Cream together butter and both sugars. Stir in eggs and vanilla.
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 Mexican 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 2-inch balls, 2 inches apart, on a greased cookie sheet.
Bake for 13 to 16 minutes.
Notes
Store the cooled cookies in a cookie tin at room temperature.
Here are a few variations to consider:
Dairy-Free - Swap in your favorite plant-based butter to make them lactose-free.
Vegan - Use dairy-free butter and use a vegan egg substitute like JUST Egg or Bob's Red Mill egg replacer.
Gluten-Free - Use a cup-for-cup gluten-free all-purpose flour blend.
Edible Dough - Like the dough more than the cookies? Be sure to heat treat your AP flour and use pasteurized eggs or a vegan egg substitute to make it safe for eating raw.