Chocolate Rum cookies?

Now, I know it is a tradition to add vanilla essence to cookies but I decided to tweak this old fashioned recipe into a fun, exciting recipe. I haven't personally tried it, but I will be pretty soon....So here is how it goes:

INGREDIENTS:
- 2 1/2 cups of All Purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup of granulated sugar
- 1 teaspoon salt
- 1 teaspoon rum essence
- 1 1/2 cup chunky chocolate chips
- 1/2 cup toasted walnuts
- 2 large eggs
- 1 teaspoon baking soda
- 2 sticks of room temperature butter (hint: for healthy version, use either smart balance butter sticks or light margarine)

RECIPE:
Swift the flour, baking soda and salt and set it aside. Meanwhile, at 350 degrees oven toast chopped walnuts for 2-3 minutes or until it turns dark brown. In an electric blender, beat the brown sugar, butter and granulated sugar until smooth. Add the beat eggs and rum essence to it. Gradually add the flour to the blender until blended smoothly. Toss the chunky chocolate chips and walnuts and fold the cookie dough gently.
At a preheated 350 degrees oven, using a ice cream scoop, scoop the dough and place them on a cookie sheet with parchment paper and bake them for 10-12 minutes or until the cookies begin to turn brown. Cool the baked cookies on a wire rack and serve them either warm or on room temperature.