Pumpkin Pie Oatmeal Cookies
132 grams shortening (Spectrum Organic) (scant ¾ cup)
25 grams brown sugar (2 tablespoons)
150 grams granulated sugar (3/4 cup)
100 grams good quality pumpkin butter (5 tablespoons)
1 extra large egg
2 heaping teaspoons pumpkin pie spice
½ teaspoon kosher salt
¼ teaspoon baking soda
130 grams Canteen flour blend (1 cup) (see notes)
35 grams GF oat flour (1/3 cup)
115 grams whole toasted GF oats (1 cup)
150 grams raisins (1 cup)
120 grams pecans, toasted and roughly chopped (1 cup)
Preheat oven to 350°F. Line three baking sheets with parchment paper.
In a large bowl beat together shortening, sugar, and pumpkin butter until combined and a little fluffy. Add the egg and beat until it is fully incorporated. Add the pumpkin pie spice, salt and soda and blend. Add flour, and oats and mix until no dry matter remains. Fold in raisins and pecans.
Scoop (generous two tablespoon size) onto baking sheets – 8 to each sheet. Flatten with wet fingers or using a piece of parchment and a flat bottomed glass. The parchment will peel away with some dough residue, so peel carefully– the dough is very sticky.
Bake one sheet at a time in the center of the oven for 12-14 minutes or until the cookies are crisp on the edge and puffy in the middle. They should be darker on the edges and golden in the center. Cool five to ten minutes in the pan and then transfer cookies to a rack to cool completely.
Read more at http://www.glutenfreecanteen.com/2013/09/23/pumpkin-pie-oatmeal-cookies/#OX1TttMxf77lulWq.99