Ingredients
3/4 cup unsalted butter, cubed1-1/2 cups packed light brown sugar1 large egg, room temperature1 large egg yolk, room temperature2 tablespoons vanilla extract1 tablespoon dark rum2 cups quick-cooking oats1-1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon kosher salt1/2 teaspoon baking soda1/8 teaspoon freshly ground nutmeg4 ounces Mexican chocolate, finely chopped
Preparation
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 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate.
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.
