Mexican Chocolate Oatmeal Cookies

Total Time Prep: 25 min. Bake: 15 min. + cooling
Yield 14 cookies
Test Kitchen Approved
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

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 brown sugar; beat on medium speed 2 minutes. Add egg and yolk, 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.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC