1 c. finely chopped pecans
1/2 c. butter, softened
1/2 c. firmly packed brown sugar
2 tbsp. rum, divided
2 tbsp. whipping cream
1/3 c. semi-sweet chocolate chips
1/4 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. baking soda
1 c. quick cooking rolled oats

Preheat oven to 350 degrees. Spread pecans evenly on an ungreased baking sheet and bake 5 to 8 minutes, stirring once. Remove from oven and cool completely on pan.

In a large bowl, cream butter and sugar until fluffy. Beat in 1 tablespoon rum. In a small saucepan, heat cream over medium low. Stir in remaining 1 tablespoon rum and simmer 2 to 3 minutes. Remove from heat; add chocolate chips and stir until smooth. Add chocolate mixture to creamed mixture and stir until well blended.

In a medium bowl, sift together next 3 ingredients. Stir dry ingredients into chocolate mixture. Fold in oats and toasted pecans. Drop batter by heaping teaspoonfuls 4 inches apart onto a greased baking sheet. Use fingers to press each cookie into a 2 inch diameter circle. Bake 8 minutes (cookies will be soft); cool on pan 3 minutes. Transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 4 dozen cookies.