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Mexican Oatmeal Chocolate Chip Cookies

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Folks ask how we use Demon Dust. We have lots of ways, but here's a recipe from one of our customers. It blends spicy with sweet. Awesome flavor with just the right touch of heat. Here goes!


  • 1 1/4 cup old fashioned oats
  • 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon (or maybe a bit more)
  • 1/4 tsp salt
  • 1/4 tsp Demon Dust (less for less bite ... more for, well, more bite!)
  • sunflower seeds (optional)
  • 1/2 cup unsalted butter (1 stick)
  • 2/3 cup brown sugar (dark or dark/light mix)
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3-4 oz dark chocolate - crushed into chip size chunks


  • Preheat oven to 325°
  • Whisk oats, flour, baking soda, cinnamon, salt, Demon Dust, and sunflower seeds together in a bowl
  • Beat butter until creamy in electric mixer on medium-high speed; add brown sugar gradually
  • Continue beating until light and fluffy
  • Beat in vanilla until well mixed, then beat in the egg
  • Add about 1/3 of the flour and mix at low speed
  • Gradually add remaining flour until well blended
  • Add chocolate chunks
  • Bake cookies on parchment paper for about 13 minutes
  • Place cookies and parchment paper on rack to cool
    (note: for thinner, wider cookies, bake immediately; for thicker cookies, chill dough for at least 2 hours)

Makes about 5 dozen 1½" cookies.

Gather friends and family, share and enjoy. Goes beautifully with a nice cup of coffee (lots of cream), vanilla ice cream (maybe even making ice cream sandwiches!), or just snacking.

Recipe provided by Nobska Farms customer, Jim Henderson. Thanks, Jim!

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