MEXICAN CHOCOLATE OAT COOKIES
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
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.
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Hina Kazmi
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Maxine Baah
[email protected]I tried these cookies and they were amazing! The chocolate and cinnamon flavors were perfectly balanced.
Viture John
[email protected]These cookies were easy to make and turned out great! I used dark chocolate chips and they were perfect.
Josey Guillot
[email protected]I love the combination of chocolate and oats in these cookies. They're chewy and flavorful, and the perfect treat for a cold day.
Isidro Astro
[email protected]These cookies were a hit! They were easy to make and had a delicious blend of chocolate and cinnamon. I'll definitely be making them again.