A spicy twist on chocolate chip oatmeal cookies. fantastic on chilly days.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 cookies |
Ingredients
- ½ cup unsalted butter, softened
- ½ cup dark brown sugar
- ¼ cup white sugar
- 2 eggs
- 2 tablespoons ground cinnamon
- 1 tablespoon chili powder
- 2 teaspoons vanilla extract
- ½ teaspoon ground cayenne pepper
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups oats
- ½ cup chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine butter, brown sugar, and white sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, mixing well after each addition. Mix in cinnamon, chili powder, vanilla extract, and cayenne pepper.
- Mix together flour, cocoa powder, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture, a little at a time, mixing well after each addition. Gently fold in oats and chocolate chips. Cover batter and refrigerate for at least 30 minutes.
- Roll dough into 12 golf ball-sized balls and place on a cookie sheet about 2 inches apart. Press down on each cookie to flatten to about 1/2 of its original height.
- Bake in the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 269 mg |
| Sugars | 17 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |