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Chocolate Chip Cookies Good Enough For Santa

These cookies are so big and beautiful. Use a large cookie scoop or measure out 2.5 oz. round balls. You can change out many of the mix-ins, just use the same quantities. Use whatever favorite nut you like or leave them out. A combination of different chocolate is fun and tasty. Try semi-sweet chocolate chips, dark chocolate chunks, or mini peanut butter cups.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Servings: 3 dozen
Author: Good Dinner Mom


  • 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
  • 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.