Mexican Chocolate Oatmeal Cookies
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
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
Directions
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1Preheat 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.
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2In another bowl, whisk together next 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate.
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3Drop 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.
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