Print Options
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
- 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.
Nutrition Facts
1 cookie: 310 calories, 13g fat (7g saturated fat), 53mg cholesterol, 128mg sodium, 46g carbohydrate (29g sugars, 2g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC
