Mexican Chocolate Oatmeal Cookies

• 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

1. Preheat oven to 350u0b0. 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
4. . Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.

unsalted butter, brown sugar, egg, egg yolk, vanilla, dark rum, quickcooking oats, flour, ground cinnamon, kosher salt, baking soda, freshly ground nutmeg, chocolate

Taken from www.tasteofhome.com/recipes/mexican-chocolate-oatmeal-cookies/ (may not work)