Mexican Chocolate Oatmeal Cookies
Total TimePrep: 25 min. Bake: 15 min. + cooling
Makesabout 1 dozen
- 3/4 cup unsalted butter, cubed
- 1-1/2 cups packed light brown sugar
- 1 large Nellie’s Free Range 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
- 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.
Test Kitchen tips
Nutrition Facts1 cookie: 310 calories, 13g fat (7g saturated fat), 53mg cholesterol, 128mg sodium, 46g carbohydrate (29g sugars, 2g fiber), 4g protein.
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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