Ten Cup Cookies

If you've never heard of 10 Cup Cookies, you're in for a treat. This old-fashioned recipe gets its name from the ten one-cup ingredients that go into the dough. The result is a hearty, chewy cookie loaded with peanut butter, oats, coconut, raisins, nuts, and chocolate chips.

These cookies have a wonderful homemade texture that feels like something straight out of a church cookbook. I made a few small tweaks to the original recipe, including adding vanilla, a pinch of salt, and lightly processing the oats and coconut for a more cohesive cookie. None of those changes are required, but I loved the results.

These are substantial cookies, especially if you use a large cookie scoop like I did. They're thick, chewy, and packed with flavor in every bite.

Ingredients

• 1 cup peanut butter

• 1 cup butter, softened

• 1 cup granulated sugar

• 1 cup brown sugar

• 1 cup sweetened shredded coconut

• 1 cup raisins

• 1 cup chopped nuts ( I used walnuts) 

• 1 cup chocolate chips

• 1 cup quick oats

• 1 cup all-purpose flour

• 2 large eggs

• 1 tablespoon vanilla extract

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• Pinch of kosher salt

Optional Prep

For a slightly more uniform texture, pulse the oats and coconut a few times in a food processor before adding them to the dough. You don't want a powder—just a quick chop to break them down slightly.

If using nuts, measure the 1 cup first and then finely chop them.

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the eggs and vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Add the dry ingredients to the wet ingredients and mix until combined.

6. Stir in the oats, coconut, raisins, chopped nuts, and chocolate chips until evenly distributed throughout the dough.

7. Using a cookie scoop, drop dough onto prepared baking sheets, leaving space between cookies.

8. Bake for 10 minutes, or until the edges are just beginning to turn golden while the centers still look slightly underdone.

9. Remove the baking sheet from the oven and allow the cookies to remain on the hot pan for 10 minutes. The residual heat finishes baking the centers while keeping the cookies soft and chewy. After 10 minutes, transfer to a wire rack to cool completely.

Notes

• Using a large cookie scoop, I got approximately 2–3 dozen oversized bakery-style cookies.

• For thick, chewy cookies, bake for 10 minutes and let them finish on the hot baking sheet for another 10 minutes before moving them to a cooling rack.

• I pulsed the oats and coconut a few times in a food processor before mixing them into the dough. This is optional but helps create a more cohesive texture.

• I measured the walnuts before finely chopping them.

• These cookies are loaded with mix-ins and have a thick, hearty texture.

• Store in an airtight container for up to 5 days or freeze for longer storage.