Deliciously crispy at the edges, chewy in the middle, these cookies are everything I wanted them to be. By golly.
Update: I also made these using a heaping cup of this granola in place of the oats, grinding it until as fine as can be. It yielded slightly less cookies, 9 in all, but they were scrumptious too.
Pumpkin Chocolate Chip Cookies That Are No Big Softies:
1 cup (120 g) 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
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar (not packed)
1/2 cup (122 g) pumpkin purée
2 teaspoons pure vanilla extract
1/2 cup (88 g) semisweet chocolate chips
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 3 tablespoons of dough per cookie. Place on parchment paper or silicone baking mats on top of two cookie sheets, and flatten your cookies as much as you want them since they do not spread much while baking.
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 10 minutes before transferring them to a wire rack to cool completely. These are best enjoyed refrigerated.
Yield: 12 large cookies