I did it! Today I completed my assignment to bake an El Paso-themed oatmeal cookie for Evelyn and her students at the University of Texas--El Paso.
Evelyn said her students "don’t want any old Texas recipe, they want an El Paso, TX, recipe, so that means put chili (long green, jalapeno, chipotle--any kind) in it somehow." So that's what I did.
I started with my Hot(ter) Chocolate recipe, which includes lots of chocolate and cinnamon and a healthy dash of cayenne pepper. (For those of you out there who haven't tasted the classic chocolate-and-chili pairing, you've really got to give a try.) I then swapped out the cayenne with a teaspoon of chipotle chili powder.
This cookie is super chocolaty and has both a pronounced cinnamon warmth and a peppery bite. Mmm...caliente! A roll in turbinado sugar before baking gives these cookies a nice crunch. And the ground-up graham crackers add that little something that will keep you coming back for more. Bring them in to your teacher, and you'll get an A!
(To see this recipe in process, check out Picturing Chocolate & Chipotle Cookies [Holy Mole!].)
2 sticks butter
2 cups brown sugar
1/2 cup white sugar
1/4 cup cocoa powder
2 tablespoons cinnamon
1 1/2 teaspoons cinnamon extract
1 teaspoon vanilla
2 1/2 cups finely ground oatmeal
1 cup finely ground graham crackers
1 1/2 cups flour
3/4 cup cinnamon chips
1/2 cup mini chocolate chips
2.5 oz milk chocolate, microplaned
1 oz unsweetened baking chocolate, microplaned2 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon chipotle chili powder
1/2 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Roll each dough ball evenly in turbinado sugar
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.