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Ingredientes
- 1 c. finely minced 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 teaspoon salt
- 1/8 teaspoon baking soda
- 1 c. quick cooking rolled oats
Direcciones
- Preheat oven to 350 degrees. Spread pecans proportionately on an ungreased baking sheet and bake 5 to 8 min, stirring once. Remove from oven and cold completely on pan.
- In a large bowl, cream butter and sugar till fluffy. Beat in 1 Tbsp. rum. In a small saucepan, heat cream over medium low. Stir in remaining 1 Tbsp. rum and simmer 2 to 3 min. Remove from heat; add in chocolate chips and stir till smooth. Add in chocolate mix to creamed mix and stir till well blended.
- In a medium bowl, sift together next 3 ingredients. Stir dry ingredients into chocolate mix. Mix 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 min (cookies will be soft); cold on pan 3 min. Transfer to a wire rack to cold completely. Store in an airtight container. Yield: about 4 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 187 | 61% |
| Total Fat 21.67g | 27% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 181mg | 8% |
| Potassium 141mg | 4% |
| Total Carbs 26.15g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 13.8g | 9% |
| Protein 3.33g | 5% |
