All the Things Chocolate Chip Cookies

All the Things Chocolate Chip Cookies

Author Meg's Everyday Indulgence


  • 1 cup shortening
  • 1/2 cup butter, room temperature
  • 2 Tbsp. canola oil
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 Tbsp. vanilla extract
  • 4 cups all-purpose flour
  • 2 Tbsp. cornstarch
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 cup toasted coconut
  • 1/2 cup old-fashioned oats
  • 1/2 cup toasted pecans
  • 1/2 cup peanut butter chips
  • 1 cup dark chocolate chunks
  • 1 cup crushed cornflakes


  1. Preheat oven to 350 degrees. Line several baking sheets with parchment paper. Set aside.

  2. In the bowl of a stand mixer, cream together the shortening, butter and oil until smooth. Add sugars and beat for 2 minutes, until light and fluffy. Add eggs, incorporating one at a time. Mix in vanilla.

  3. In a separate bowl, combine the flour, cornstarch, baking powder and kosher salt. Slowly add to the creamed mixture until just combined, scraping the sides of the bowl when needed. 

  4. Mix in the remaining ingredients by hand. Scoop onto prepared baking sheets using a standard cookie scoop. Bake for 9 to 11 minutes, until just set and barely golden on the edges. Allow to cool for 2 minutes on the pan then remove to a rack to cool completely.