Name: Mexican Chocolate Oatmeal Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 14 cookies
Cuisine: North America, Mexican
Ingredients: 3/4 cup unsalted butter, cubed; 1-1/2 cups packed light brown sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 tablespoons vanilla extract; 1 tablespoon dark rum; 2 cups quick-cooking oats; 1-1/4 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 1/8 teaspoon freshly ground nutmeg; 4 ounces Mexican chocolate, finely chopped

These chewy chocolate cookies get a cozy kick from cinnamon and nutmeg. Oh, and the touch of rum in the batter adds some serious fun factor, too. —Colleen Delawder, Herndon, Virginia

Test Kitchen tips

No Mexican chocolate? No problem. Substitute an equal amount of semisweet or bittersweet chocolate, and get that special spicy kick by increasing the cinnamon to 1-1/2 to 2 teaspoons.

While you can use jarred nutmeg in this recipe, the freshly ground variety takes the flavor to a whole new level.

TEST KITCHEN APPROVED

Mexican Chocolate Oatmeal Cookies

5 | 2 Reviews Add your review

Yield:14 cookies

Prep:25 min

Cook:15 min

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Ingredients

3/4 cup unsalted butter, cubed
1-1/2 cups packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 tablespoons vanilla extract
1 tablespoon dark rum
2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/8 teaspoon freshly ground nutmeg
4 ounces Mexican chocolate, finely chopped

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Directions

Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add brown sugar; beat on medium speed 2 minutes. Add egg and yolk, vanilla and rum; beat 2 minutes longer.

In another bowl, whisk together next 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate.
Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.

Nutrition Facts

1 cookie: 310 calories, 13g fat (7g saturated fat), 53mg cholesterol, 128mg sodium, 46g carbohydrate (29g sugars, 2g fiber), 4g protein.

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