Fat Mexican Reindeer Oatmeal Cookies

Fat Mexican Reindeer Oatmeal Cookies| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

“Twas the night before Christmas, and all through the house, not a creature was stirring…” Wait right there, this is our house we’re talking about, and you know that it is indeed a rare day when a certain creature is capable of utilizing hushed tones throughout the night. In the Delawder Matthews household there is no such thing as a Silent Night. Brenna has a way of letting her voice ring loud and clear so that all may hear. After all, it’s insanely difficult for a kitty cat to be on Santa’s “Nice List” when It’s the Most Wonderful Time of the Year. For a naughty cat suffering through a Blue Christmas, nights are meant to be spent Rockin’ Around the Christmas Tree, while making a game out of knocking all of the Silver Bells off of the lowest Christmas tree boughs.

Christmas Time Is Here, so keep our home as well as our sanity in your prayers tonight as Brenna seeks to destroy all of the Pretty Paper, wrapped boxes, and twinkly bows she can lay her little paws on. We Wish You a Merry Christmas, and if indeed Santa Claus Is Coming to Town and you have a moment to speak with him, make sure to tell him to shout Run Rudolph Run to his lead reindeer, because Brenna is in a mood and this just might be his Last Christmas. Christmas Ain’t Christmas without a catfight between a reindeer and a mighty irate Bengal cat. These cookies and special Christmas playlist are my peace offering to Rudolph the Red-Nosed Reindeer. Feliz Navidad, and please oh please don’t put us on Santa’s “naughty list” due to our little girl’s nasty disposition.

Fat Mexican Reindeer Oatmeal Cookies| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 12 Tablespoons Unsalted Butter
  • 1 1/2 Cups Light Brown Sugar, Packed
  • 1 Whole Egg
  • 1 Egg Yolk
  • 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 Grated Nutmeg
  • 4-oz. Finely Chopped Mexican Chocolate

Fat Mexican Reindeer Oatmeal Cookies| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Preheat oven to 350 degrees.
  2. Place the butter in a saucepan over high heat for 4 to 5 minutes, or until browned.
  3. Pour the butter into a large mixing bowl, add the sugar, and then mix on medium speed for 2 minutes.
  4. Add the eggs, vanilla, and rum; mix on medium speed for 2 minutes.
  5. In a separate bowl, whisk together the oats, flour, cinnamon, salt, baking soda, and nutmeg.
  6. Add the flour mixture to the butter mixture, and then mix until combined with a silicone spatula.
  7. Fold in the chopped chocolate.
  8. Use an ice cream scoop to scoop out the cookie dough onto a Silpat or parchment paper lined baking sheet.
  9. Bake for 12 minutes.

Fat Mexican Reindeer Oatmeal Cookies| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Make Santa and Rudolph happy by blasting Christmas music while making these cookies. Your bad singing and hip shaking will scare away all pets, making it safe for Santa to sneak gifts down the fireplace and Rudolph a chance to snack without fear of attack.
  • If you choose not to use rum in this recipe, you may replace it with additional vanilla, milk, cream, water, or tequila.
  • This recipe will yield approximately 18 cookies.

Fat Mexican Reindeer Oatmeal Cookies| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add 1/2-teaspoon ground chipotle to the cookie dough.
  • Add 1/4-cup of chia seeds or 1-cup of nuts to the cookie dough.

Fat Mexican Reindeer Oatmeal Cookies

Fat Mexican Reindeer Oatmeal Cookies

Ingredients:

  • 12 Tablespoons Unsalted Butter
  • 1 1/2 Cups Light Brown Sugar, Packed
  • 1 Whole Egg
  • 1 Egg Yolk
  • 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 Grated Nutmeg
  • 4-oz. Finely Chopped Mexican Chocolate

Directions:

  1. Preheat oven to 350 degrees.
  2. Place the butter in a saucepan over high heat for 4 to 5 minutes, or until browned.
  3. Pour the butter into a large mixing bowl, add the sugar, and then mix on medium speed for 2 minutes.
  4. Add the eggs, vanilla, and rum; mix on medium speed for 2 minutes.
  5. In a separate bowl, whisk together the oats, flour, cinnamon, salt, baking soda, and nutmeg.
  6. Add the flour mixture to the butter mixture, and then mix until combined with a silicone spatula.
  7. Fold in the chopped chocolate.
  8. Use an ice cream scoop to scoop out the cookie dough onto a Silpat or parchment paper lined baking sheet.
  9. Bake for 12 minutes.
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