Spiced Oatmeal Cookies

Chocolate Chip Oat Cookies

Oat Chocolate Chip Cookies

Chocolate Chip Oatmeal Cookies

Chocolate Chip Cherry Oatmeal Cookies

Peanut Butter Oatmeal Cookies

Coconut Oat Cookies

Chocolate Orange Cookies

Oatmeal Pecan Cookies

Mexican Cookies

Maple Raisin Oatmeal Cookies

Mexican Wedding Cookies

Oatmeal Peanut Butter Cookies

Oatmeal Nut Cookies

Oatmeal Walnut Cookies

Maple Oatmeal Cookies

Orange-Chili Chocolate Cookies

Mexican Cinnamon Cookies

Home Dishes & Beverages Cookies Drop Cookies

Mexican Chocolate Oatmeal Cookies

Name: Mexican Chocolate Oatmeal Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 14 cookies
Cuisine: North America, Mexican
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

2 reviews

Test Kitchen Approved

Total Time

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

Makes

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

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

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

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

Mexican Chocolate Oatmeal Cookies

Ingredients

Directions

Nutrition Facts

More from Taste of Home