Mexican Chocolate Oatmeal Cookies Recipe

5 1 1
Mexican Chocolate Oatmeal Cookies Recipe
Mexican Chocolate Oatmeal Cookies Recipe photo by Taste of Home
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Mexican Chocolate Oatmeal Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

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 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

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. Yield: about 1 dozen.

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.
  • Originally published as Mexican Chocolate Oatmeal Cookies in Taste of Home February/March 2018

    Nutritional 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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    • 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 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
    1. 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.
    2. In another bowl, whisk together next six ingredients. Add to butter mixture; beat until combined. Fold in chocolate.
    3. 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. Yield: about 1 dozen.

    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.
  • Originally published as Mexican Chocolate Oatmeal Cookies in Taste of Home February/March 2018

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    Reviews forMexican Chocolate Oatmeal Cookies

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    MY REVIEW
    ReneeMurby User ID: 7119369 283563
    Reviewed Feb. 11, 2018

    "Fantastic! My new favorite cookie. I made them three weeks in a row. Simple recipe, taste great. The outside is crispy and the inside nice and soft and they are GIANT COOKIES. One cookie is very satisfying!"

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