Cinnamon Mexican Oatmeal Cookies

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Take the oatmeal and put it in a blender; use short pulses to blend until the mixture is well combined, stopping occasionally to scrape down the sides of the blender. Transfer the blended oatmeal to a bowl.

Break the chocolate into small pieces and use short pulses in your blender until it reaches a fine, powdery consistency. Be sure to stir the chocolate occasionally with a spoon as you blend to prevent it from melting and losing its shape. Once powdered, transfer the chocolate to your bowl with the oatmeal.

Mix together the butter, brown sugar, and white sugar in a large bowl using an electric mixer until you have a smooth consistency. Add one egg to the mixture and continue mixing until it's fully incorporated. Then, add the second egg along with the vanilla extract and mix until well combined.

In a separate bowl, combine the flour, cinnamon, baking soda, and salt; mix until you have a uniform blend. Add this mixture to your butter mixture and stir until everything is well combined.

Mix the oatmeal and chocolate together with your dough until you have a smooth, consistent texture. Use a spoon to drop small balls of the dough onto ungreased baking sheets.

Place your cookies in a preheated oven and bake until they are golden brown on the edges and set in the middle, taking between 10 to 12 minutes. Remove your cookies from the oven and let them cool for a short time on the baking sheets before transferring them to racks to cool completely.