Best Ancho Chili Chocolate Chip Oatmeal Cookies Recipes

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CHEWY CHOCOLATE CHIP OATMEAL COOKIES



Chewy Chocolate Chip Oatmeal Cookies image

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Provided by PANTHERA

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 42

Number Of Ingredients 11

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES RECIPE - (4.5/5)



Ancho Chile-Mexican Chocolate Cookies Recipe - (4.5/5) image

Provided by OralW

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoon ground ancho chili powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
3/4 cups unsalted butter (1 1/2-sticks)
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup dark chocolate chunks
1/2 cup unsalted pepitas, lightly toasted

Steps:

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, ancho chili powder, baking soda, and fine salt. In a large bowl, beat unsalted butter on medium-high speed 1 minute or until light and creamy. Add brown sugar and granulated sugar; beat 2 minutes or until slightly fluffy, scraping down sides of bowl as needed. Add egg and vanilla extract; beat until well combined. Add half the flour mixture; meat on medium-low speed until just combined. Add remaining flour mixture; beat 2 minutes or just until mixture comes together (do not over mix). Add chocolate chunks and pepitas; beat on low until just combined. Use a 2 ounce ice cream scoop of 1/4 cup dry measuring cup to portion dough onto prepared baking sheets, leaving at least 2" between each cookie. Bake 15 minutes or until edges are crisp but centers are still soft, rotating backing sheets top to bottom and front to back halfway through baking time. Let cookies cool completely on baking sheets before removing to a rack. Store up to 5 days in an airtight container.

ANCHO CHILE CHOCOLATE CHIP COOKIES



Ancho Chile Chocolate Chip Cookies image

There's a slight bite to these yummy cookies.... and I love every nibble!

Provided by Monica Waterbury

Categories     Cookies

Time 45m

Number Of Ingredients 18

1 c butter, 2 sticks
1 1/2 c sugar
2 x l eggs
CREAM TILL FLUFFY, THEN ADD DRY INGREDIENTS BELOW:
1/2 c cocoa powder
2 1/4 c flour
2 tsp cream of tartar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 tsp ancho chile powder
1 tsp vanilla sugar
MIX, THEN ADD.....
1 tsp brandy
1 tsp pure vanilla extract
THEN FOLD INTO THE MIX:
2 c chocolate chips or chunks
1 tsp instant coffee powder

Steps:

  • 1. Roll into 1 inch balls, then roll balls into a combo of the following: ½ cup sugar 2 tsp cinnamon 2 tsp chili powder 1 tbsp vanilla sugar or 1 tbsp anisette sugar 2 tsp cocoa Bake at 350 for 13 minutes. Makes tons! enjoy with your loved ones!!

OAT CHOCOLATE CHIP COOKIES



Oat Chocolate Chip Cookies image

I love these oatmeal chocolate chip cookies. I made this recipe just before we showed our house. Not only did the people buy the house, but they requested the recipe. - Nancy Fridirici, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned oats
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in oats and chocolate chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 135 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 88mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

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Ancho Chili Chocolate Chip Oatmeal Cookies

If you're a fan of sweet desserts with a spicy kick, then the ancho chili chocolate chip oatmeal cookies recipe is perfect for you. These cookies feature a unique blend of traditional flavors that are elevated by the addition of ancho chili powder.
Ingredients
To make ancho chili chocolate chip oatmeal cookies, you'll need the following ingredients:
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ancho chili powder
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
Instructions
Here's how to make ancho chili chocolate chip oatmeal cookies:
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the oats, flour, baking soda, baking powder, salt, and ancho chili powder. Set aside.
  3. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until fluffy and light in color.
  4. Add the eggs, one at a time, and beat until well combined. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet mixture in stages, beating until just combined after each addition. Stir in the chocolate chips.
  6. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing cookies 2 inches apart. Flatten cookies slightly with the back of a spoon.
  7. Bake cookies in the preheated oven for 12-15 minutes, or until the edges are just golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
Here are some tips to make the best ancho chili chocolate chip oatmeal cookies:
  • Make sure your butter is at room temperature before using it. If it's too cold, your cookies won't spread as much and will be denser.
  • If you like your cookies spicy, add a bit more ancho chili powder to the recipe. You can adjust the amount to your taste.
  • If you prefer chewy cookies, underbake them slightly. The cookies will firm up as they cool, but will still be tender and moist inside.
  • Store ancho chili chocolate chip oatmeal cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
Conclusion
Overall, ancho chili chocolate chip oatmeal cookies are a delicious and unique dessert that's sure to impress your friends and family. These cookies are easy to make, but pack a flavorful punch thanks to the ancho chili powder. Give this recipe a try and see for yourself how tasty they are.

Valuable Tips for Making Ancho Chili Chocolate Chip Oatmeal Cookies

When it comes to baking cookies, it's often the little things that make all the difference. If you're trying to create an unforgettable batch of ancho chili chocolate chip oatmeal cookies, here are a few tips to help you get it just right.
Tip #1: Toast and Grind Your Ancho Chilies
If you're going to put ancho chilies in your cookies, it's worth taking the time to toast and grind them properly. Toasting brings out the flavor and aroma of the chilies, while grinding them ensures that they distribute evenly throughout the dough. To toast your ancho chilies, spread them out on a baking sheet and put them in the oven at 350 degrees Fahrenheit for 5-7 minutes. You'll know they're done when you can smell their aroma. Grind the chilies in a spice grinder or coffee grinder until they're a fine powder. If you don't have a grinder, you can use a mortar and pestle or a rolling pin to crush them.
Tip #2: Use High-Quality Chocolate
The chocolate chips you choose for your cookies can make a big difference in their flavor and texture. For ancho chili chocolate chip oatmeal cookies, consider using high-quality dark chocolate chips with a cacao content of at least 70%. Look for chocolate chips that are made with real cocoa butter and not vegetable oil. These will have a richer, smoother flavor and will melt more evenly in the oven.
Tip #3: Don't Overmix the Dough
When making oatmeal cookies, it's important not to overmix the dough. Overmixing can cause the cookies to become tough and dry. Instead, mix your dry ingredients together first, then add your wet ingredients and mix just until everything is combined. Stir in your chocolate chips and toasted ancho chilies at the end.
Tip #4: Chill the Dough
Chilling the dough before baking can help the cookies keep their shape and prevent them from spreading too much in the oven. It also allows the flavors to meld together and gives the oats time to soften. Chill your dough for at least 30 minutes before baking. You can also make the dough ahead of time and refrigerate it overnight.
Tip #5: Use Parchment Paper
Using parchment paper on your baking sheet can help prevent your cookies from sticking and make cleanup easier. Parchment paper also helps the cookies bake more evenly and promotes browning on the bottom. If you don't have parchment paper, you can use a silicone baking mat or grease your baking sheet with cooking spray or butter.
Tip #6: Monitor Your Cookies Carefully
Because ancho chili chocolate chip oatmeal cookies can be a little darker than traditional oatmeal cookies, it can be harder to tell when they're done. Keep a close eye on them as they bake and remove them from the oven when they're just starting to turn golden brown around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and prevent them from falling apart.
Tip #7: Store Them Properly
Oatmeal cookies can dry out quickly, so it's important to store them properly to keep them fresh. Store your ancho chili chocolate chip oatmeal cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 3 months. Let them thaw at room temperature before serving.

Conclusion

By following these simple tips, you can create a batch of delicious ancho chili chocolate chip oatmeal cookies that are sure to impress. Whether you're an experienced baker or just starting out, these tips will help you elevate your cookie game and make your next baking project a success.

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