1cup(2 sticks butter), softened(both unsalted and salted work - I actually like the salted butter in this cookie)
1 1/2cupsbread flour
3 1/4cupsrolled oats
1/2cupsemi sweet chocolate chips
In the bowl of an electric mixer, blend the butter with the brown sugar until smooth. Add the vanilla and eggs, and mix until fully incorporated, using a spatula to clean the sides of the bowl periodically. Add the pumpkin puree and mix well.
In a separate bowl, whisk together the bread flour, salt, cinnamon, nutmeg, ginger and baking powder. Add the flour to the wet ingredients in two additions, and be sure to scrape the sides of the bowl with a spatula to make sure it is well combined. Slowly stir in the oats, followed by the chocolate chips. Place in the refrigerator to chill for at least 15-30 minutes.
While the dough chills, preheat the oven to 350° F, with racks placed in the middle and top of the oven.
Using a standard cookie scoop, small ice cream scoop or large spoon, drop the cookies two inches apart on a parchment or silicone lined baking sheet (the cookies should be nearly two tablespoons worth in size).
Place into the oven and bake for about 13-15 minutes, rotating racks half way (if you are using two baking sheets, switch placement in the oven from middle rack to top and vice versa). When the cookies are golden brown, remove from oven and let it rest on the cookie sheet for 1 minute, then transfer to a cooling rack.
If you don't have bread flour, use all purpose - it will be a flatter and less chewy cookie, but still delicious!Adapted from Brown Sugar Oatmeal Cookies, Ree Drummond via Food Network.