All of the ingredients = amazing cookies

Do you have a standard chocolate chip cookie? I try the standard Toll House recipe but they turn out so flat and meh... my mom claims you need special margarine or butter, nope... that's not happening. If I can't get it at Aldi I'm likely not doing it. I've tried a few different cookie recipes and we like them, but this one... This one is my new go to. To be honest – I have had a Chick-fil-A cookie but I couldn’t tell you what it was like.

I was a little apprehensive, I mean brown sugar and molasses? White sugar and corn syrup? Butter and Shortening? Yes, yes, and yes. All of the above. I'm not a cookie baller - I'm a scooper, but scooping worked pretty well with these. I saved some chunks to go on top and they do not disappoint. Even my kids who aren't fans of chocolate love these cookies. They stay soft in the container, but don't last long because they get eaten up quick.

Copycat Chick-fil-A Chocolate Chip Cookies
Ingredients
3/4 cup vegetable shortening
1/4 cup butter softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup light corn syrup
1 tbsp molasses
1 tsp vanilla
2 1/2 cups all purpose flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 bag semi sweet chocolate chunks
1/2 cup semi sweet chocolate chips

Instructions
Preheat the oven to 350°
In either a bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the shortening, butter and brown sugar and sugar until light and fluffy.
Scrape the sides of the bowl and add the egg, corn syrup, molasses and vanilla. Mix until well combined.
Add in the flour, oats, salt, baking soda and baking powder. Mix until the dough forms.
Fold in the semisweet chocolate chunks and chips.
Portion out the dough into 1/4 cup portions. Roll the dough into a ball and arrange on a parchment or silicone baking mat lined cookie sheet. Place 6 cookies per tray. Place a few extra semisweet chocolate chunks on the top of the cookie dough prior to baking.
Bake at 350° for 11-13 minutes. Mine are always done right at the 12 minute mark.
Allow the cookies to cool on the pan for 10 minutes before moving to a cooling rack.