Mexican Chocolate Oatmeal Cookies

These chewy chocolate cookies get a cozy kick from cinnamon and nutmeg. Oh, and the touch of rum in the batter adds serious fun factor, too. —Colleen Delawder, Herndon, VA

Prep: 25 min. • Bake: 15 min. + cooling Makes: about 14 cookies

3/4 cup unsalted butter, cubed

11/2 cups packed light brown sugar 1 large egg

1 large egg yolk

2 Tbsp. vanilla extract

1 Tbsp. dark rum

2 cups quick-cooking oats

11/4 cups all-purpose flour 1 tsp. ground cinnamon

1/2 tsp. kosher salt

1/2 tsp. baking soda

1/₈ tsp. freshly ground nutmeg 4 oz. Mexican chocolate,

finely chopped

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 six ingredients. Add to butter mixture; beat until combined. Fold in chocolate. 3. Drop dough by 1/4 cupfuls 2 in. apart onto parchment paper-lined baking sheets. Bake until set, 12-15 minutes. Remove from the pans to a wire rack to cool.

Per cookie: 310 cal., 13g fat (7g sat. fat), 53mg chol., 128mg sod., 46g carb. (29g sugars, 2g fiber), 4g pro.

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 11/2-2 tsp.

• While you can use jarred nutmeg in this recipe, the freshly ground variety takes the flavor to a whole new level.