Add chopped pecans (preferably while still warm) to a medium bowl, and toss with 2 tablespoons melted butter, 1 tablespoon brown sugar and smoked sea salt. Set aside. Whisk together flour, baking soda, cinnamon, nutmeg, sea salt and black pepper in a medium bowl, and set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add butter, shortening and remaining light brown sugar, beating on medium until light and fluffy (5 minutes). Scrape down the sides, then mix in bourbon, vanilla and cream until well-incorporated. Add egg and mix just until incorporated. Add the flour mixture in 2 increments. Start the mixer on low speed, then gradually increase to medium, and beat just until the flour is incorporated each time. Using a spatula, scrape down the sides and make sure any flour hiding at the bottom is mixed in. Stir in the oats and pecans. Cover and chill dough in the refrigerator for 30 minutes.

Preheat an oven to 375°F and set a rack in the middle position. Line 2 baking sheets with parchment paper.

Scoop heaping tablespoons of dough onto the prepared baking sheets about 2 inches apart. I baked 8 cookies per sheet. Using a small spatula or your fingers, gently flatten the dough into a disc. These cookies don't spread too much on their own, so you've got to start with a disc rather than a ball to get a flat finished cookie. Bake, one sheet at a time, until the cookies are lightly golden around the edges (11 - 12 minutes). Let cool for 2 minutes on the baking sheet, then transfer to a cooling rack.