If you can get your hands on high-ratio shortening, that would be a great option to choose. Otherwise, be sure you're using all shortening instead of combination of shortening and butter, and consider adding additional flour next time to make a stiffer dough. Also, if the recipe calls for brown sugar, try using regular sugar to reduce the amount of moisture in the cookie. Additionally, chill the scooped cookies for at least 30 minutes before they go into the oven. This should help give you the chewy cookies you're looking for. If not, compare it to our recipe for Gingersnaps and maybe give it a try. Kye@KAF

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