23.Oct.2008 Pumpkin Chocolate Chip Cookies That Are No Big Softies

Deliciously crispy at the edges, chewy in the middle, these cookies are everything I wanted them to be. By golly.

Crispy and Chewy Pumpkin Cookies

1 cup (120 g) white whole-wheat or whole-wheat pastry flour
1 cup (80 g) ground oats
1 teaspoon ground cinnamon
2 tablespoons (16 g) arrowroot powder
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup (96 g) vegetable shortening
1 1/2 cups (288 g) raw sugar
1/2 cup (122 g) pumpkin purée
2 teaspoons pure vanilla extract
2/3 to 1 cup (117 to 175 g) nondairy semisweet chocolate chips, to taste

In a medium bowl, whisk together flour, oats, cinnamon, arrowroot, salt, and baking powder.
In a large bowl, or using your stand mixer, cream together shortening and sugar. Stir in pumpkin and vanilla until combined.
Fold dry ingredients into wet, until combined. Stir in chips.
Divide resulting dough into 12 equal portions, approximately 1/4 cup worth of it. Place on parchment paper or silicone baking mats, such as Silpat, on top of two cookie sheets, and flatten your cookies as much as you want them since they do not spread much while baking.
Cover with plastic wrap and place in fridge for as long as you can stand it: 3 hours is ideal, even longer is better, but do your best.
Preheat oven to 350°F (180°C, or gas mark 4).
Bake cookies for 17 minutes, or until golden on top and around the edges. Be careful not to bake them for too long, as they would dry out.
Wait 2 minutes before transferring them to a wire rack to cool completely.

Yield: 12 large cookies