MEXICAN CHOCOLATE OAT COOKIES

Mexican Chocolate Oat Cookies image

Colleen Delawder of Herndon, Virginia takes oatmeal cookies to a new level with Mexican chocolate. We added spicy chocolate cinnamon cane sugar for an extra bit of heat and cinnamon-spice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 14 cookies.

Number Of Ingredients 13

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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 tablespoon Gustus Vitae spicy chocolate cinnamon cane sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/8 teaspoon freshly ground nutmeg
4 ounces Mexican chocolate, finely chopped

Steps:

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.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 128mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.