Mexican Chocolate Oatmeal Cookies

Total Time

Prep: 25 min. Bake: 15 min. + cooling


14 cookies

Updated: Apr. 24, 2022
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
Mexican Chocolate Oatmeal Cookies Recipe photo by Taste of Home
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  • 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


  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 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate.
  3. 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.

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.
  • Nutrition Facts

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