Mexican Chocolate Oat Cookies

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

Colleen Delawder of Herndon, Virginia takes oatmeal cookies to a new level with Mexican chocolate. We added spicy chocolate cinnamon cane sugar for an extra bit of heat and cinnamon-spice. —Taste of Home Test Kitchen

Ingredients

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

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 sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer.
In another bowl, whisk together next six ingredients. Add to butter mixture; beat until combined. Fold in chocolate.
Drop dough by 1/4 cupfuls 2 in. apart onto parchment paper-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.