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Chocolate-Chipotle Oatmeal Cookies


  • 2 T. unsweetened cocoa powder
  • 1 T. ground cinnamon
  • C. finely ground quick oats
  • ½ C. finely crushed cinnamon graham crackers
  • ¾ C. flour
  • ½ tsp. baking soda
  • ½ tsp. chipotle chili powder
  • ¼ tsp. salt
  • ½ C. butter, softened
  • ¼ C. granulated sugar
  • 1 C. brown sugar
  • 1 egg
  • ¾ tsp. cinnamon extract
  • ½ tsp. vanilla extract
  • ½ C. cinnamon baking chips
  • ¼ C. mini semisweet chocolate chips
  • 1 1.55 oz. milk chocolate candy bar, grated
  • ½ oz. unsweetened baking chocolate, finely chopped
  • Turbinado sugar


  • Preheat oven to 350° and line baking pans with parchment paper. Whisk together the cocoa powder, ground cinnamon, oats, cracker crumbs, flour, baking soda, chipotle powder, and salt. Set everything aside.
  • In a big mixing bowl, beat together the butter, granulated sugar, and brown sugar until creamy. Add the egg, cinnamon extract, and vanilla extract and beat well. Slowly beat in the set-aside flour mixture until combined. Stir in the cinnamon chips, chocolate chips, and grated and chopped chocolates. Shape the dough into 1¼ʺ balls and roll in turbinado sugar; arrange on prepped baking pans, about 2ʺ apart.
  • Bake 12 to 15 minutes or until golden brown then sprinkle with turbinado sugar for extra crunch if you'd like. Let cool several minutes before removing to a wire rack to cool completely. These freeze well.


(makes 4 dozen)