Yes, I realize that the name of these cookies constitute their own paragraph; maybe their own zip code, but that's what they are and no one can take that away from them. They are also delicious, pragmatic, and are great to eat while playing charades.
I stumbled upon the idea by the heuristic "kitchen sink" method. If oatmeal cookies are made better with chocolate, then why wouldn't they be even better with cinnamon, vanilla, and coffee? And once you have added all that, why stop there?
That's exactly where Chef Amy usually stops me, but something was in the air this time and she kept egging me on. "We have dried cherries," she declared, "Why don't you add some of those?" So I did. "What about nuts? Aren't you going to add nuts?" Ergo the circle of life perpetuates.
One batch yields about 3 dozen 3 inch cookies. You could swap the nuts out, or substitute them for another type. You could also add chocolate chunks or chips. If I get my druthers next time, I'll add just a hint of Cayenne pepper, maybe just a half teaspoon.
They are hearty enough to satisfy a sweet tooth with just one, or two, and they make a decent breakfast along side a cup of coffee. Don't judge, they do have oatmeal in them...
Mexican Chocolate Oatmeal Cookies with Dried Cherries and Walnuts (printable recipe)
- 3/4 cup butter (1 and 1/2 sticks) room temperature
- 1/2 cup coconut oil (or add another 1/2 stick of butter if you don't have any)
- 1 cup brown sugar
- 1 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons of instant coffee/espresso, or 3 shots (or 1/4 cup of the strongest coffee you can brew)
- 2 teaspoons cinnamon
- 3 cups oats
- 2 cups dried cherries
- 1/2 cup walnuts
Preheat the oven to 350F. Cream the butter, coconut oil, brown and white sugar well, this is easiest in a stand mixer. Slowly add the vanilla, cinnamon, instant coffee, salt, and the eggs one at a time and allow them to incorporate well.
In a separate bowl add the flour, cocoa powder, and baking soda and whisk briefly to combine. Turn the stand mixer to its lowest setting and SLOWLY add the flour mixture to the butter and sugar. Slowly, unless you want to get antiqued.
Once those are mixed, add the dried cherries and the nuts. Dollop out onto a silicone or parchment-lined baking sheet and bake for 11-12 minutes.
Makes 3 dozen cookies