10 Cup Cookies prove that More is more when it comes to sharing delicious cookies at Christmastime. They’re crisp on the edges and chewy in the middle with a bite of tart dried cranberries. A high yield recipe like this one makes plenty to package and give.
This cookie recipe has been around for a while and originated from Taste of Home, but it was new to me. Talk about love at first batch! Ten Cup cookies are chock-full of chips, nuts, oats, and peanut butter. My variation uses dried cranberries instead of raisins, because they add a pop of color and taste a little more Christmassy to me.
My mode of sharing sweets this year is with cookie care packages, which will be sent via USPS or safely delivered to doorsteps by me (no contact delivery). This is one recipe that I’m counting on to fill a good portion of those parcels. It makes a bunch of cookies that can easily be divided into many gifts.
For perfect portions.
These stir together predictably, which I like – no weird or bad surprises here! A cookie scoop will make your life easier when portioning the dough, so I recommend using one. I use this one from Wilton, it does the trick for perfect-looking bakery style cookies.
Perfectly portioned! The cookie scoop I use and recommend can be found here.
I couldn’t help myself from having two of these with coffee for a quick breakfast. (Because oats = breakfast? Right?) They are wonderfully hearty with peanut butter and the tart dried cranberries balance the sweetness of semisweet chips.
If you’re looking for a cookie to share this season that will get rave reviews – 10 Cup Cookies is it. Give some to your mailman, landscaper, dog groomer, neighbor, friend – any deserving person will love them!
Related recipe: Brookie Cookies
10 Cup Cookies
Ingredients
- 1 cup butter 226g at room temperature
- 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
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°. Line one or more baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, peanut butter and sugars until well combined. Beat in the eggs.
- In a separate medium bowl mix together the flour, baking soda and baking powder; whisk to combine. Gradually beat the dry ingredients into the butter mixture. Stir in the chocolate chips, oats, coconut, pecans and dried cranberries.
- Using a cookie scoop (4 teaspoon capacity) or a slightly heaping tablespoon, portion dough 3 inches apart onto the lined sheets. Bake for 12 -14 minutes, or until golden brown and fragrant. Let cool on the pans for 5 minutes to firm, then remove to wire racks to cool completely.
- Kept airtight, these cookies will stay fresh for 5 days.
I am so excited to make these, they look so hearty and delicious! Also wanted to say how beautiful your flipbook is . . . what a joy to peruse! I was already so impressed by your easy-to-use site recipe index, and now am just dazzled by the collection of gorgeous visuals in the flipbook: it's like a high-end holiday magazine. Thank you SO much, and I'm looking forward to all your holiday posts!
Hi Jana, that's music to my ears! I'm so happy you enjoyed the flipbook. I think it may be the first of many to come. I'm already thinking about a spring/summer issue. xo-h
How great do these look? Fabulous! Thanks, Heather. There's something for everyone with these cookies.
I echo Jana's comments on your flipbook. Absolutely scrumptious. Your photography is outstanding and showcases the excellent recipes in the way they deserve. Thank you for providing such a work of art.
Helen! What a wonderful compliment this is. I'm touched and feel so encouraged. All the best to you. Thank you for reading. xo-h
These look scrumptious! Do you use natural peanut butter, or Jif-like peanut butter?
Hi! I used the shelf-stable variety like Jif. I haven't tested this recipe with natural pb, but will update if I do!
We will make these this weekend! Your recipes, photos and styling are always flawless! Thank you!
I so appreciate the kind words, Jill! Hope you love the cookies!
I couldn’t wait to make these and loved the large batch recipe! I used strawberry flavored cranberries so they taste a little like pb&j.
Oh my GOSHHHHH, that sounds so good!
Hello Heather
I really like your recipe and this one as usual was delicious. but since i don't like peanut butter i substitut for Almond butter and it was a yummiii
thank you
dina
My granddaughter enjoyed making these with me and she doesn’t like peanut butter but when we put it all together she love the cookie it was a fun and yummy experience., I would add the picture of the cookies they came out beautiful but I don’t know how to add a picture
Hi Vicky – so wonderful to hear! Thank you for sharing your results and rating the recipe!
Love this recipe! Have made it a couple of times now! I portioned the dough into balls using a cookie scoop and froze them. Would you suggest that I bake them from frozen and increase the baking time or defrost them first?
I saved this recipe a while back, today it is damp and cloudy, a perfect time to warm up the oven. The recipe came together easily and quickly. I baked the cookies the full 14 minutes. They came out golden and boy are the delicious! I made 72 cookies.