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Southwestern Spicy Dark Chocolate Oatmeal Cookies

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These were adapted from my moms basic chocolate chip cookies. I can't say it's an original recipe because I've seen others on-line that are very similar. I can say I believe they are somewhat unique. As with all of my favorite recipes, they have a nice after-burn, which I personally love. The dark cocoa I use in these is Hersheys (it's easy to find, not just the cocoa, the Dark chocolate cocoa) and the remaining dark chocolate should be of good or better quality.

Rate this recipe 2.9/5 (17 Votes)

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 rolled oats
  • 2 tablespoons baking soda
  • 2 teaspoons kosher or sea salt
  • 1 1/2 pounds softened cubed unsalted butter
  • 3 tablespoons fine minced habanero peppers
  • 3 cups packed dark brown sugar
  • 1 1/2 cups sugar or Stevia
  • 3/4 cup sifted dark cocoa powder
  • 1 tablespoon crushed dried chipotle peppers
  • 1 tablespoon cayenne or chili powder
  • 5 eggs
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons gold tequila
  • 3/4 pound melted dark chocolate
  • 2 1/2 cups dark chocolate chips or chunks

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 350 degrees F. In a large bowl, combine flours, oats, baking soda, and salt, set aside.

Step 2

In bowl of stand mixer, add butter and beat with the paddle attachment until smooth. Scrape sides of the bowl as necessary to evenly cream it. Add habaneros,
sugars, cocoa powder, chipotle peppers and chili powder, mix again on medium speed til light & fluffy, about 1 minute. Add eggs, vanilla and tequila. Beat on
medium til well combined, about 30 seconds. Add the slightly cooled melted chocolate and mix again, scraping bowl to evenly mix all.

Step 3

Add the flour mix, scraping sides and bottom of bowl as necessary. When well combined, add 2 cups dark chocolate chips and mix briefly, about 5 to 10 seconds. Chill in the refrigerator til cool and fudge-like, yet not completely solid, approximately 1 hour.

Step 4

Use a small ice cream scoop to make large, even sized cookies or a teaspoon and roll into balls by hand (the cookie-dough balls can be frozen at this point, and baked right from the freezer whenever desired.

Step 5

When ready to bake, press the tops of the cookie dough-balls into some cinnamon-sugar, and then top each with 2 to 3 pieces of remaining dark chocolate chips. Put on parchment-lined baking sheets, allowing space for the cookies to spread.

Step 6

Bake for 12 to 14 minutes. Remove from the oven when cookies are still a little under-done. Slide the parchment paper with the cookies on a cooling rack and allow to cool before removing from parchment paper.

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Store baked cookies in a tin or other sturdy container for up to 1 week.

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Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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