1/3 C. granulated sugar
2/3 C. dark brown sugar
1 stick (1/4 C) of butter, salted
1 egg
2 T. molasses
1-2 T. cream (or milk)
1/2 tsp. rum extract
1 tsp. vanilla extract
1 1/4 C. Flour
1/2 C. cocoa powder
1/2 C. oats
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 C. dark chocolate chips or slivers
2/3 C. cinnamon chips
1/2 C. nuts (I used walnuts and cashews, but use your favorite)
Cream together butter and sugars until light in color. Thoroughly combine with egg, molasses, cream, and extracts. Blend for 3-5 minutes. Add in flour, cocoa powder, baking soda, cinnamon and oats. Mix for 20-30 seconds, then add chips and nuts. (Mix until the flour just starts to incorporate before adding chips - you don't want to overmix at this stage).
Chill cookie dough overnight for best results.
Bake on a silpat or parchment paper at 350 for 13 minutes. Tops should be slightly firm when they're done. Yields 24-30 cookies.