10-Cup Cookies

If you love cookies that are chewy, chunky, rich, and packed with all the good stuff, then you’re going to fall in love with 10-Cup Cookies. This recipe is a nostalgic, all-in-one treat that brings together the sweet, salty, nutty, and chocolaty in every single bite. The name says it all — it includes 10 different ingredients measured in 1-cup portions, making it incredibly easy to remember and even easier to make.

These cookies are a classic for bake sales, potlucks, and family gatherings. The ingredients list might seem long, but don’t let that intimidate you. Each component adds a unique layer of texture and flavor. With just one bowl and a little prep, you get soft, chewy cookies with crispy edges and a delightful blend of oats, coconut, nuts, peanut butter, and chocolate.

Why You’ll Love 10-Cup Cookies

• Packed with Flavor: Every bite has texture and flavor from multiple mix-ins.
• Easy to Remember: Just about every ingredient is a 1-cup measurement.
• Crowd-Pleaser: Makes about 3 dozen cookies, ideal for sharing.
• Great for Gifting: Perfect for cookie tins, holiday boxes, or a homemade treat.
• No Fancy Equipment Needed: One bowl, one spoon, and a baking sheet.
• Freezer-Friendly: Both dough and baked cookies freeze beautifully.

Ingredients You’ll Need

• 1 cup sugar – Granulated sugar for classic sweetness.
• 1 cup firmly packed brown sugar – Adds moisture and rich caramel flavor.
• 1 cup Crisco shortening – Keeps cookies tender and helps them hold their shape.
• 1 cup peanut butter – Creamy peanut butter adds flavor and fat.
• 3 large eggs – Binds everything together and adds richness.
• 1 cup all-purpose flour – The base structure of the cookie.
• 1 cup uncooked quick-cooking oats – Adds chew and heartiness.
• 2 teaspoon baking soda – Helps cookies spread properly.
• 1 teaspoon baking powder – Adds lightness and helps them rise.
• 1 cup chopped pecans – Adds crunch and nutty flavor.
• 1 cup flaked sweetened coconut – Offers chewy texture and sweetness.
• 1 cup toffee almond bits – Brings a buttery crunch.
• 1 cup chocolate chips – Because every great cookie needs chocolate.

Step-by-Step Instructions

1. Preheat your oven
Set your oven to 375°F (190°C). Prepare ungreased baking sheets or line them with parchment paper.

2. Cream sugars, shortening, and peanut butter
In a large mixing bowl, combine the granulated sugar, brown sugar, shortening, and peanut butter. Cream together until light and fluffy, about 2–3 minutes.

3. Add eggs
Beat in the eggs one at a time, mixing well after each addition. This ensures a smooth, emulsified mixture that will hold all your dry ingredients.

4. Mix dry ingredients
In a separate bowl, whisk together the flour, oats, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

5. Fold in the mix-ins
Using a sturdy spoon or spatula, fold in the chopped pecans, coconut, toffee bits, and chocolate chips until evenly distributed.

6. Chill the dough (optional)
If you have time, chill the dough for 30 minutes. This helps prevent excessive spreading and results in thicker, chewier cookies.

7. Scoop and space
Drop rounded tablespoonfuls of dough onto your baking sheet, leaving about 2 inches of space between each cookie.

8. Bake
Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set. Do not overbake — they’ll continue to cook slightly on the sheet.

9. Cool
Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Serving and Storage Tips

Serving Suggestions:

• Best served slightly warm or at room temperature.
• Enjoy with milk, coffee, or crumbled over ice cream.
• Make mini cookie sandwiches with a dollop of frosting or peanut butter.

Storage:

• Store in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 3 months in a zip-top bag with layers of parchment between.
• Freeze unbaked cookie dough balls and bake straight from frozen (add 1–2 minutes to baking time).

Helpful Notes

• Room Temperature Ingredients: Using room temp eggs and shortening makes the dough easier to mix.
• Mix-in Variations: Swap pecans for walnuts, use dark chocolate chips, or add dried fruit.
• No Mixer? You can still mix everything by hand; just use a sturdy spoon.
• Toffee Tip: If your toffee bits are large, give them a rough chop so they melt evenly.
• Batch Baking: Rotate baking sheets halfway through for even cooking.

Frequently Asked Questions

1. Can I use butter instead of shortening?
Yes, but your cookies may spread more and be less chewy. Use chilled butter for better structure.

2. Can I make these gluten-free?
Yes. Use a gluten-free all-purpose flour blend and certified GF oats.

3. Are quick oats necessary?
Quick oats provide the best texture. Rolled oats will work but will be chewier and denser.

4. Can I make the dough ahead of time?
Absolutely. The dough can be stored covered in the fridge for up to 2 days before baking.

5. Can I reduce the sugar?
You can reduce either sugar by ¼ cup, but it may affect texture and browning.

Final Thoughts

10-Cup Cookies are the kind of old-school recipe that never goes out of style. They’re big, bold, and brimming with everything you love in a dessert. The combination of creamy peanut butter, melty chocolate chips, chewy coconut, crunchy nuts, and buttery toffee creates a texture party in every bite.

Perfect for holiday baking, cookie exchanges, or just because you want something sweet and satisfying, these cookies are as fun to make as they are to eat. Once you try them, they’ll earn a permanent place in your recipe box. And the best part? You probably already have all the ingredients in your pantry!