I’m pretty critical of chocolate chip cookies and always find something wrong in my quest for the best cookie. Well, let me tell you these Cookies are so good, so different, so sweet, but not too much. They’re so fancy looking and tasty, I’ve deemed them ‘Chocolate Chip Cookies good enough for Santa’. And they need to be pretty impressive, amazing and different for the jolly old fellow ;).
These cookies are loaded, and I mean LOADED. Once you get your basic cookie dough ready, you’ll need to finish this recipe by hand and you might need a little muscle. Some basic goodness like rolled oats, chocolate chips and nuts (nuts may be left out if you’re not a fan). I used semisweet chips and dark chocolate chunks. For the nuts, add your own favorites. Macadamia nuts and pecans here. Then add cornflakes. That’s right… cornflakes, not crushed, but nice corn FLAKES. These add a little crunchy, toasty flavor. Finish off with dried cranberries for a chewy pop of color.
The wonderful thing about these ‘Santa-worthy’ treats, you can change up the add-ins to include mini peanut butter cups, white chocolate chips, coconut flakes, or even replace the cornflakes with chopped pretzels.
One ingredient that I would have never considered using in the past is shortening. But I found organic non-hydrogenated shortening! This discovery opened a whole new world of recipes to me, and I found it in the natural foods section of my major grocery store.
These cookies are not only chockfull of different flavors and textures, but they’re also super moist. My family declared them an instant hit. And when that happens, I’m pretty confident you’ll like them too.
So, if you’re looking for the perfect treat to impress St. Nick on Christmas Eve, or if you just want some wonderful, milk dunking or coffee-companion chocolate chip cookies, give these a try. Just put some elbow grease into it when adding the fun stuff.
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature *Note: if using salted butter, omit the 1 teaspon salt
- 1 cup + 2 tablespoons vegetable shortening (non-hydrogenated shortening is a good option)
- 2 cups brown sugar, packed
- 2 cups granulated sugar
- 4 large eggs
- 3 teaspoons vanila extract
- 2 cups old-fashioned rolled oats (not instant)
- 2 cups cornflakes
- 1½ cups semisweet chocolate chips (or a combination of various chips)
- ½ cup chopped macadamia nuts
- ½ cup chopped pecans
- ½ cup dried cranberries
- Preheat oven to 350F degrees. Line baking sheets with parchment paper (do not use nonstick cooking spray).
- In a large bowl, whisk together flour, baking powder, baking soda and salt, if using. Set aside.
- Place the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the eggs, one at a time. Do not overmix once the eggs are added. Add the vanilla. add the flour mixture a little at a time, and blend until smooth. Remove the bowl from the stand.
- Mix by hand from this point forward.
- Use a spatula or large spoon to fold in the oats, cornflakes, chocolate chips, nuts and dried cranberries.
- Use a large cookie scoop or using a kitchen scale, measure 2.5 oz. balls, 3 tablespoons. Place round balls on the baking sheet, placing cookies about 2 inches apart.
- Bake for 12-13 minutes, until cookies are barely golden on the edges, but still look a little underdone. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to let cool completely.
- Dough freezes well and cookies do too.