Mexican Hot Chocolate Oatmeal Cookies

By Imperial Sugar

Prep Time:

10m

Bake/Cook Time:

8m - 10m

Yield:

4 dozen cookies

Chocolate Oatmeal Cookies with a Saigon cinnamon kick. These sweet and spicy cookies taste just like Mexican Hot Chocolate!

Rate it yourself

Products Used

1 lb. Light Brown Sugar Box

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F. Prepare cookie sheet with parchment paper. Set aside.
Beat butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs and mix well.
In a medium bowl, combine oats, flour, 1/4 cup cocoa and baking soda. Add to butter mixture until blended. Do not overmix.
In a small bowl, combine remaining 2 tablespoons granulated sugar, 2 tablespoons cocoa and 2 tablespoons Saigon cinnamon. Roll dough into tablespoon sized balls and drop into cinnamon sugar mixture. Roll to coat. Place 2 inches apart on prepared cookie sheets. Cookies will spread during baking.
Bake 8 – 10 minutes or until center is set. Do not overbake.
Remove from oven and sprinkle with any remaining cinnamon sugar mixture. Move to wire racks to cool.
Store airtight at room temperature for up to 3 days.

Rate & Review