Bakery Style Chocolate Chip Cookies

5 from 5 votes

Bakery Style Chocolate Chip Cookies

These bakery-style chocolate chip cookies are thick, chewy, and packed with chocolate chips, oats, cornflakes, nuts, and dried cranberries. With soft centers, lightly crisp edges, and a freezer-friendly dough, they’re perfect for holiday baking, cookie exchanges, and Christmas Eve treats that are truly good enough for Santa.

Prep Time15

Cook Time13

Total Time28

Servings: dozen

Calories: 4062kcal

Author: Good Dinner Mom

Ingredients

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 vanilla 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

Instructions

Preheat oven to 350F degrees. Line baking sheets with parchment paper (do not use nonstick cooking spray).
In a large bowl, whisk together 4 cups flour, 2 teaspoons baking powder, 2 teaspoons baking soda and 1 teaspoon salt, if using. Set aside.
Place 2 sticks butter, 1 cup plus 2 Tablespoons shortening, and 2 cups brown sugar, 2 cups granulated sugar 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 4 eggs, one at a time. Do not overmix once the eggs are added. Add 3 teaspoons 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 2 cups oats, 2 cups cornflakes, 1 ½ cups chocolate chips, ½ cup macadamias, ½ cup pecans and ½ cup 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.

Notes

Notes & Tips

Do not overbake
Pull the cookies when the edges are just turning golden and the centers look slightly underdone. They will continue to set as they cool and stay soft.
Mix-ins matter
Fold in the oats, cornflakes, chocolate chips, nuts, and cranberries by hand to avoid crushing them and to keep the texture intact.
Use parchment, not cooking spray
Parchment paper ensures even baking and prevents spreading. Cooking spray can cause cookies to spread too much.
For evenly sized cookies
Use a large cookie scoop or kitchen scale to portion 2.5-ounce dough balls. Uniform size helps cookies bake evenly.
Make ahead friendly
Both the dough and baked cookies freeze well, making this recipe ideal for holiday prep and cookie exchanges.

Nutrition