Chocolate Chip Cookies Good Enough For Santa

• Produce

  • 1/2 cup Cranberries, dried

• Refrigerated

  • 4 Eggs, large

• Breakfast Foods

  • 2 cups Cornflakes
  • 2 cups Rolled oats, old-fashioned

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 cups Brown sugar, packed
  • 1 1/2 cups Chocolate chips, semisweet
  • 2 cups Granulated sugar
  • 1 tsp Salt
  • 1 1/8 cup Vegetable shortening

• Nuts & Seeds

  • 1/2 cup Macadamia nuts
  • 1/2 cup Pecans

• Dairy

  • 1 cup Butter, unsalted

• Other

  • 3 teaspoons vanila extract

Found on gooddinnermom.com

Description

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 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

Directions

• 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.