10-Cup Cookies Packed with 7 Amazing Ingredients

If there's one cookie that's practically a meal in itself, it's these glorious 10-Cup Cookies. I still remember the first time I pulled a batch from the oven - that intoxicating mix of peanut butter and melted chocolate hit me before I even opened the door. The coconut toasts up golden, the oats add just the right chew, and those plump raisins? They're little bursts of sweetness in every bite.

My neighbor Janice first shared this recipe with me when I moved in twenty years ago, scribbled on a flour-stained index card that I've since committed to memory. What makes these special isn't just the ten cups of goodness that go in (though that helps!), but how perfectly the flavors marry - the nuttiness from the peanut butter, the crunch from pecans, and that hint of tropical coconut. One bite and you'll understand why I call these "everything but the kitchen sink" cookies - in the best possible way.

Why You’ll Love These 10-Cup Cookies

Trust me, these aren’t just any cookies—they’re the kind that disappear before they even cool! Here’s why they’ve been my go-to for decades:

• Chewy-perfect texture: The combo of oats, coconut, and peanut butter creates that irresistible chew with just the right crisp edges
• Flavor explosion: Every bite delivers something different—maybe chocolate, maybe a raisin, maybe a toasty pecan
• Customizable: Swap nuts or dried fruits based on what’s in your pantry (I’ve used everything from macadamias to dried cherries!)
• Crowd-pleasers: One batch makes enough to share, though I won’t judge if you "forget" to tell anyone they’re done baking

Ingredients for 10-Cup Cookies

Here's what you'll need to make these unforgettable cookies - and trust me, every single ingredient plays a special role in creating that perfect texture and flavor:

• 1 cup butter, softened (I leave mine out for about 30 minutes - it should dent easily when pressed but not be greasy)
• 1 cup creamy peanut butter (the regular kind, not natural - it mixes better)
• 1 cup sugar (plain white granulated works perfectly)
• 1 cup packed brown sugar (press it firmly into your measuring cup for that rich molasses flavor)
• 2 large eggs, room temperature (cold eggs can make the butter seize up - I just sit mine in warm water for 5 minutes if I forget to take them out early)
• 1 cup all-purpose flour (no need to sift, just spoon it into the cup and level it off)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup semisweet chocolate chips (I sometimes do half chips, half chunks for texture)
• 1 cup quick-cooking oats (not instant oatmeal - those packets won't work here)
• 1 cup sweetened shredded coconut (the flakes toast up beautifully in the oven)
• 1 cup chopped pecans or walnuts (I toast mine first for extra flavor - just 5 minutes at 350°F does the trick)
• 1 cup raisins (plump them in hot water for 10 minutes if they're looking dry)

See why we call them 10-Cup Cookies? It's a whole lot of goodness in one bowl!

How to Make 10-Cup Cookies

Okay, let's get baking! These cookies come together fast, but there are a few key steps that make all the difference. Follow along and you'll have perfect cookies every time:

1. Preheat your oven to 350°F (175°C) - this gives your oven time to stabilize while you mix everything up. I always set mine before I even take out the butter!
2. Cream the butter, peanut butter, and sugars together for a good 2-3 minutes until light and fluffy. This is where the magic starts - those tiny air pockets make the cookies tender.
3. Beat in eggs one at a time, letting each incorporate fully before adding the next. Scrape down the bowl - those sticky bits at the bottom need love too!
4. Whisk dry ingredients separately - flour, baking soda, and baking powder. This ensures even distribution so you don't get bitter bites.
5. Add dry ingredients gradually to the wet mixture, mixing just until combined. Overmixing makes tough cookies - a few flour streaks are okay!
6. Fold in all the goodies - chocolate chips, oats, coconut, nuts, and raisins. I use a wooden spoon for this part - it's gentler than a mixer.
7. Drop by rounded tablespoons onto parchment-lined baking sheets, leaving 2 inches between. They spread more than you'd think!
8. Bake 10-12 minutes until edges are golden but centers still look slightly underdone. They'll firm up as they cool.
9. Let cool on sheets for 5 minutes before transferring to racks. I know it's tempting, but hot cookies fall apart!

Baking Tips for Perfect 10-Cup Cookies

Here's my cheat sheet for cookie success: Don't overmix after adding flour. Use parchment paper - no sticking! Rotate pans halfway for even browning. Bake one test cookie first to check timing. And the golden rule? Pull them when edges are set but centers look slightly underbaked - they'll finish cooking on the pan.

Ingredient Substitutions for 10-Cup Cookies

Out of something? No worries - these cookies are super flexible! Swap almond or sunflower butter for peanut butter (just avoid the oily natural kinds). Dried cranberries or cherries work beautifully instead of raisins. For gluten-free, use a 1:1 GF flour blend. Just promise me one thing - don't skip the coconut! It adds that special something you can't quite put your finger on.

Storing and Freezing 10-Cup Cookies

These cookies disappear fast, but when they don't (miraculously!), here's how to keep them fresh. I stash cooled cookies in an airtight container with parchment between layers - they'll stay chewy for up to 5 days at room temp. The coconut keeps them moist!

For freezing, you've got options: Freeze baked cookies in bags for up to 3 months (thaw at room temp for an hour), or scoop dough balls onto a tray, freeze solid, then transfer to bags. Bake straight from frozen - just add 1-2 extra minutes. Perfect for emergency cookie cravings!

Serving Suggestions for 10-Cup Cookies

These cookies were made for dunking! I love them with an ice-cold glass of milk, but they're equally divine crumbled over vanilla ice cream. For grown-up treats, pair with strong coffee - the peanut butter and chocolate flavors sing alongside a dark roast. They make fantastic edible gifts too - just stack them in a pretty tin with parchment between layers. Honestly though? My favorite way to serve them is still straight from the cooling rack with sticky fingers and zero regrets!

Nutritional Information for 10-Cup Cookies

Let's be honest - we're not eating these for health food! But since you asked, each generous cookie packs about 150 calories, with 8g fat (3g saturated), 18g carbs, and 3g protein. Remember, these are estimates - your actual numbers will vary slightly based on how big you scoop them and which add-ins you use. I figure all those oats and nuts cancel out the chocolate... right?

Frequently Asked Questions About 10-Cup Cookies

Can I leave out the nuts? Absolutely! Just replace them with an extra ½ cup each of oats and chocolate chips. The cookies will still be delicious - my nut-allergy neighbor makes them this way every Christmas.

How do I get crispier cookies? Try flattening the dough balls slightly before baking, and leave them in for 12-14 minutes until golden brown all over. They'll crisp up as they cool - but fair warning, you'll lose some of that signature chew!

Can I use old-fashioned oats instead of quick oats? You can, but the texture changes. Old-fashioned oats make heartier, chewier cookies. If that's your jam, go for it! Just know they won't spread quite as much.

Why do my cookies spread too much? Usually means your butter was too soft or the dough got warm. Chill the dough for 30 minutes before baking next time - fixes it every time!

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