Name: 10-Cup Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. &mdash;Tracy Powers, Byron Center, Michigan

10-Cup Cookies

butter, softened

peanut butter

sugar

brown sugar

eggs, room temperature

all-purpose flour

baking soda

baking powder

chocolate chips

oats

coconut

pecans

raisins

Made these and they were some of the best I have made. Stayed fresh and great cookie. Made lots.

These are so good. I used crunch peanut butter instead of creamy and dried cranberries because I do not like raisins. They turned out perfect. Will be making these again.

These cookies have it all! They are crispy on the outside but chewy on the inside. The variety of ingredients give you a different flavor with every bite. The recipe makes a lot of cookies so there is plenty to share. Next time, I think I'll add dried cranberries rather than raisins, jus for something a little different.

I got this exact recipe from Grandma over 50 years ago. It was one of her staples! I still have her copy, hand written on a piece of stationary in my cookbook.

I followed the recipe completely. My cookies came out flat and too crisp. I took them out at the proper time, keeping an eye on them, as they spread out. Don’t have a clue what I did wrong. I only baked 3 sheets of cookies, so far. I put the dough in the refrigerator and will hope for the best tomorrow.Disappointed, as I was going to take them to a group as a treat. Won’t be taking these.

I bake a lot and I was very disappointed in these. They fell apart easily and did not store well at all. I tried again and added extra oatmeal and flour and that helped a little, but still not worthy.

I used salted butter, unsweetened coconut and 1 1/2 cups flour and they came out perfect. I used a small cookie scoop, rolled them before putting on the sheet and slightly flattened with my hand.

These cookies have a really nice flavor, a good variety of textures too. But I also had trouble with them falling apart. I tried letting them sit on the cookie sheet for awhile before I moved them, which helped just a little.

I added 1 1/2 teaspoons pure vanilla extract with the eggs and left out the coconut (allergic).  Cookies were delicious.  Great recipe.

I discovered this cookie recipe several months ago in the Taste of Home magazine. What a wonderful surprise. No one and I mean NO ONE can eat just one! It makes a big batch of cookie dough and big nice sized cookies. I share with friends and family when I make them (sometimes) and they are eaten up fast. The cookie remains fresh even days later. This by far my all time favorite cookie recipe.

I found this recipe in the news paper years ago. It was called Emma Bylers 10 cup cookies (Amish). I always get good reviews when I make them. Thanks for sharing the recipe again!

YUM!  These cookies make a huge batch and are really delicious!  I made them exactly as directed, except I omitted the nuts.  Since I made smaller cookies, I adjusted the baking time accordingly.  These cookies are crispy on the edges and soft and chewy on the inside.  They're positively yummy and would be a great addition to any holiday cookie tray.  Will definitely make these again!

Just made these. No substitutes to the recipe. Came out great!

I made these today after getting the Taste of Home email... so delicious!  I had a raisin/cranberry mix, so that was my only variation. Every cookie tastes different yet equally delicious because of how the ingredients get mixed in.  My kids loved them too.  We will definitely be making these again!

These cookies were very yummy and baked up nicely.  I left out the raisins for my family, as we aren't crazy about them.  This recipe is a keeper.

This is a great recipe! I added a few extra cups of my favorites and the texture was still perfect. I took them to my daughter’s school and had several people say that they are THE BEST cookies they have ever had!

We love these cookies.  We add extra chips versus coconut.  I have also added unsweetened cocoa and cinnamon for a different taste.

Just made these cookies today. My husband and son said they’re the best cookies I’ve ever made. They do spread even after being in the fridge for half an hour. I might try baking from the frozen state next time. I added a little vanilla and used cherries instead of raisins. I also used chunky Pb because that’s all I had. This will be my go-to cookie recipe for sure!

Made exactly as the recipe states and these are fabulous! Everyone loved them and asked for more. Need to get more ingredients, but making more this afternoon. Hose smelled wonderful too. Will be a regular in our house.

These are awesome, i did omit the coconut, not a fan but they were delicious and so many too

https://videodam.tmbi.com/wp-content/uploads/2023/02/10CupCookies_DIYD_111755_011822_H.mp4

Check out this video for how to make 10-Cup Cookies

10-Cup Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 7

Author : Taste of Home

Ingredients

Instructions

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