10-Cup Cookies
These chewy and chunky 10-Cup Cookies are bursting with chocolate chips, toffee bits, oats, coconut, peanut butter, and pecans. A nostalgic recipe perfect for holidays, bake sales, and cookie jars. Each ingredient contributes to a rich, satisfying cookie with a soft center and crisp edge.
Ingredients
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup Crisco shortening
- 1 cup peanut butter
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup uncooked quick-cooking oats
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chopped pecans
- 1 cup flaked sweetened coconut
- 1 cup toffee almond bits
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together sugar, brown sugar, Crisco, and peanut butter until smooth.
- Beat in eggs one at a time, mixing thoroughly.
- In a separate bowl, mix flour, oats, baking soda, and baking powder.
- Gradually stir dry ingredients into wet mixture until just combined.
- Fold in pecans, coconut, toffee bits, and chocolate chips.
- Drop tablespoonfuls of dough onto ungreased baking sheets, 2 inches apart.
- Bake for 10–12 minutes, until edges are golden.
- Let cookies cool for 2 minutes on the sheet, then transfer to wire racks to cool completely.
Notes
- Use room temperature eggs for better mixing.
- Chilling the dough for 30 minutes helps prevent spreading.
- Swap pecans for walnuts or omit nuts for allergy-friendly variation.
- Cookies freeze well baked or as pre-portioned dough.