10-Cup Cookies
These old-fashioned 10-Cup Cookies are chewy, hearty, and packed with oats, coconut, raisins, nuts, peanut butter, and chocolate chips. A nostalgic recipe that’s perfect for bake sales, family gatherings, or simply filling the cookie jar at home.
Ingredients
- 1 cup butter softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1 cup quick-cooking oats
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans or walnuts
- 1 cup raisins
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter, peanut butter, sugar, and brown sugar until light and fluffy.
- Beat in eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking soda, and baking powder.
- Gradually add dry ingredients to creamed mixture, stirring until just combined.
- Fold in chocolate chips, oats, coconut, nuts, and raisins.
- Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are golden but centers remain soft.
- Cool on baking sheet 5 minutes, then transfer to wire racks.
Notes
- Chill dough for 30 minutes before baking for thicker cookies.
- Swap raisins with dried cranberries, cherries, or apricots.
- Use a mix of pecans and walnuts for a richer flavor.
- Freeze baked cookies up to 2 months, or freeze dough balls for fresh-baked cookies anytime.
- For extra chew, use old-fashioned rolled oats instead of quick oats.