For those kind of cookies and that application I have standardized my recipes and cookie size by prior experimentation. Consistency is EVERYTHING for what you need to do. There are a lot of variable involved and scoop size is one of them that affects both the final cookie size and the bake time. (One of the best kitchen equipment investments I ever made was a small collection of dishing scoops in the sizes I most often use.) Doing that experimentation at the moment of need, however, is the hard way... but you should be able to establish that on the first or second batch.
I do same with half-sheet pans (dozen per pan, generally) in a standard home gas oven. 2 tray at a time (and 2 cooling and 2 getting loaded). Several hundred isn't difficult and doesn't take all that long once a "production rhythm" is established.
I've never tried to rush the process by using convection, and I don't have the option you have for a tunnel oven... but that would be my choice over all other options. Rushing increases risk of failure and risk of failure is not a good thing. A tunnel oven, though, helps ensure the consistency that is needed and somewhat moderates the workflow in a way that may significantly reduce risk.