Mexican Hot Chocolate Cookies

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.