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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


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