Ingredients
- 145 grams shortening (Spectrum organic solid) (3/4 cup)
- 150 grams brown sugar (3/4 cup)
- 150 grams granulated sugar (3/4 cup)
- 200 grams Canteen AP blend (1 1/2 cups)
- 50 grams oat flour (1/2 cup)
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 extra-large egg
- 1 teaspoon vanilla powder or extract
- 170 grams semisweet chocolate chips (1 cup)
- 160 grams roasted and salted almond, roughly chopped (1 cup)
Preparation
Step 1
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large saucepan melt the shortening on low heat just until liquid and tepid. Add brown and granulated sugars and stir to dissolve over the course of a minute or two. The sugar will still be slightly granulated. Add the cold egg and stir with a little bit of elbow power until it is fully incorporated and the mixture is smooth. In a small bowl whisk together flour, oat flour, cinnamon and salt. Add to mixture in saucepan and stir until incorporated. Let the mixture cool for about five minutes. When just barely warm (cool is better) to the touch, stir in nuts and chocolate chips. Scoop into scant tablespoon size balls and chill at minimum 2 hours and overnight is better.
Preheat oven to 350°F. Grease two 12- count muffin tins with nonstick spray. Drop a scooped dough ball in each and bake 9-12 minutes or until the top of the cookie looks puffy and slightly underdone. Remove pan from the oven and cool about 5 minutes. Transfer cookies to a rack to cool completely.