10-Cup Cookies

10-Cup Cookies recipe – homemade cookies loaded with peanut butter, oatmeal, toffee bits, nuts, chocolate chips. One bite and you will be blown away! Shortening, brown sugar, granulated sugar, peanut butter, eggs, vanilla, flour, baking soda, baking powder, pecans, oatmeal, coconut, and chocolate chips. This recipe makes a ton of cookies. Great for a crowd!

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Homemade 10-Cup Cookies Recipe

These 10-Cup Cookies have something for everyone. Homemade cookies loaded with chocolate chips, oatmeal, toffee bits, pecans, coconut, and peanut butter. Thin, and chewy and they taste delicious!! They are called 10 cup cookies because the 10 main ingredients are all exactly one cup each. Easy to remember! I made a batch of these cookies last week and everybody loved them! You must make a batch ASAP!

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How to Make 10-Cup Cookies

These cookies are very easy to make with only a few simple ingredients. In a large bowl, combine brown sugar, shortening, and creamy peanut butter. Beat with an electric mixer until light and fluffy. Add eggs and vanilla extract to the peanut butter mixture, beating well. Add flour, baking soda, baking powder, and oatmeal. Mix until combined. Stir in pecans, coconut flakes, toffee bits, and chocolate chips. Drop the dough by spoonfuls onto a parchment-lined baking sheet. Bake the cookies until the edges start to turn golden brown. Let the cookies cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.

Helpful Tips & Frequently Asked Questions

  • Can use any mix-ins that you enjoy. Raisins, butterscotch chips, dried cranberries, white chocolate chips, pretzels, Rice Krispie cereal, peanuts, pistachios, and walnuts are all great.
  • I use a medium cookie scoop to scoop the cookie dough.
  • Can use creamy or chunky peanut butter.
  • Why use shortening? Shortening makes the cookies crumbly, flaky, and tender. Shortening is 100 percent fat as opposed to butter and lard, which are about 80 percent fat. Using shortening results in especially tender cakes, cookies, and pie crusts.
    • Can I substitute butter? You can, but it will change the texture of the cookies.
  • I make the cookie dough in an electric stand mixer. You can mix the dough with a handheld mixer or by hand with a spatula or wooden spoon.
  • Can 10-Cup Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. There is no need to thaw the dough before baking; simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • The cookies will keep for 5 to 7 days in an airtight container.
close up of chocolate chip cookie

Easy Homemade Dessert for a Crowd

These cookies are a favorite at our house. This recipe makes a lot of cookies. This is my go-to cookie recipe for cookouts and parties. I NEVER have any leftovers and everyone asks for the recipe! You need to make these cookies ASAP! These cookies also make great gifts. Save this recipe for the holidays!

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plate of cookies with text overlay

10-Cup Cookies

Yield: 7 dozen
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
10-Cup Cookies recipe – homemade cookies loaded with peanut butter, oatmeal, toffee bits, nuts, chocolate chips. One bite and you will be blown away! Shortening, brown sugar, granulated sugar, peanut butter, eggs, vanilla, flour, baking soda, baking powder, pecans, oatmeal, coconut, and chocolate chips. This recipe makes a ton of cookies. Great for a crowd!

Ingredients:

  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 1 cup shortening
  • 1 cup peanut butter
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 cup uncooked quick-cooking oats
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chopped pecans
  • 1 cup flaked sweetened coconut
  • 1 cup toffee almond bits
  • 1 cup chocolate chips

Instructions:

  • Preheat oven to 350ºF.
  • Combine sugar, brown sugar, shortening and peanut butter in large mixing bowl. Beat at medium speed with an electric mixer until creamy. Add egg, beating well.
  • Add flour, oats, baking soda and baking powder. Mix well. Stir in pecan, coconut, almond bits and chocolate chips.
  • Scoop dough with medium cookie scoop and place on parchment lined baking sheets.
  • Bake for 10-12 minutes. Cool on pan for 5 minutes before moving to cooling rack.

Notes:

  • Can use any mix-ins that you enjoy. Raisins, butterscotch chips, dried cranberries, white chocolate chips, pretzels, Rice Krispie cereal, peanuts, pistachios, and walnuts are all great.
  • I use a medium cookie scoop to scoop the cookie dough.
  • Can use creamy or chunky peanut butter.
  • Why use shortening? Shortening makes the cookies crumbly, flaky, and tender. Shortening is 100 percent fat as opposed to butter and lard, which are about 80 percent fat. Using shortening results in especially tender cakes, cookies, and pie crusts.
    • Can I substitute butter? You can, but it will change the texture of the cookies.
  • I make the cookie dough in an electric stand mixer. You can mix the dough with a handheld mixer or by hand with a spatula or wooden spoon.
  • Can 10-Cup Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. There is no need to thaw the dough before baking; simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • The cookies will keep for 5 to 7 days in an airtight container.

Steph

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Comments

  1. Can you not add the coconut? I don’t love the flavor and don’t have any of it at home right now, but I have everything else!

    1. Absolutely! You can freeze the cookies baked or unbaked. To freeze unbaked, scoop the dough and freeze the dough balls. You can bake the dough balls frozen and just a few extra minutes to the cooking time.

  2. Can someone tell me if these cookies come out crisp or soft? They look delicious but my hubby prefers crisp cookies and if they're soft I'm afraid I'll end up eating them all myself! Thx.

  3. Yum! This recipe sounds like something that my mama made one time. We called 'em "Cabinet Cookies" … we threw whatever we had in the cabinet into the cookie batter! LOL

  4. What do you think I could substitute for the peanut butter? I don't have an allergy but was just thinking I might not want the peanut flavor all of the time. I am guessing it would be dry if I omitted it. Thank you!

  5. 4 eggs would make a cup (a trick I learned using egg beaters), then you could call it 11-cup cookies…hehehe. I think I am going to make a batch and freeze the cookie balls to bake small batches later. If I cooked 5 dozen then all 5 dozen would be gone before morning. So I only do 1 dozen at a time.

    1. I didn't know that? I'm going to measure them the next time I make these cookies! Enjoy the cookies!

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