Preheat oven to 375F.

In a large mixing bowl, cream the butter at high speed. Reduce speed; add sugars and vanilla and mix well. Add the oil, cocoa eggs and chile and mix well.

In another bowl, sift together the flour, baking soda, cinnamon and salt; stir into the butter mixture and blend well. Add the oats, chocolate chips and nuts. Stir until combined.

On a baking sheet lined with parchment paper, scoop about 1 Tablespoon of dough for each cookie (I use a #40 scoop) about 2 inches apart. Bake for 7 minutes. Turn the cookie sheets around; if using several baking sheets at one time, switch the cookie sheets from one rack to the other. This evens out the baking temperature in the oven. Bake another 7-8 minutes. Remove from the oven--the cookies will be soft but will firm up when cool. Don't over-bake or they will burn on the bottom.

Cool the cookies on the baking sheets for 2 minutes. Remove from baking sheets and cool completely.

NOTE: These cookies freeze well as dough balls so you can have fresh-baked cookies in just a few minutes. They also freeze well after being baked. Store in Ziplock freezer bags.

Chipotle chile in adobo sauce can be found in the Mexican food section of most grocery stores, generally in 6-ounce cans. Since I don't use very much at a time and don't want to waste this great ingredient, I put the chilies with all of the adobo sauce into a blender and puree it. (A Vitamix blender takes care of any skins and seeds. If you don't have a Vitamix, you might want to use a food mill or strainer.)

Scoop pureed chipotle chile in 1 Tablespoon scoops into an ice cube tray and freeze. (You could also just scoop into mounds on a plate and freeze them.) Remove from the tray and store in a freezer bag. Note that it will stain your ice cube tray red!