10 Cup Cookies

More is more when it comes to these loaded peanut butter-oat cookies! 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.

10 Cup Cookies

Hello December! Today begins a month-long sweets fest here on the blog, and I could not be more excited to share some of my new favorite recipes with you. This year, let’s celebrate and take comfort in all the good food the holidays bring. I think we all deserve it!

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. 

Ten Cup Cookies

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!

Ten Cup Cookies

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.

Ten Cup Cookies

Perfectly portioned! The cookie scoop I use and recommend can be found here.

Ten Cup Cookies

I couldn’t help myself from having two of these with coffee for a quick breakfast. (Because oats = breakfast? Right?) They are wonderfully hearty and the tart dried cranberries balance the sweetness of semisweet chips.

Ten Cup Cookies

If you’re looking for a cookie to share this season that will get rave reviews – this is it. Give some to your mailman, landscaper, dog groomer, neighbor, friend – any deserving person will love them!

10 Cup Cookies

Heather Baird
More is more when it comes to these loaded peanut butter-oat cookies! 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.
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Prep Time 25 mins
Cook Time 14 mins
Course Dessert
Cuisine American
Servings 7 dozen

Ingredients
 
 

  • 1 cup butter 226g at room temperature
  • 1 cup 270g creamy peanut butter
  • 1 cup 200g sugar
  • 1 cup 110g packed brown sugar
  • 2 large eggs room temperature
  • 1 cup 120g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup 6 oz. semisweet chocolate chips
  • 1 cup 105g quick-cooking oats
  • 1 cup 85g sweetened shredded coconut
  • 1 cup 114g chopped pecans
  • 1 cup 114g 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.

Notes

Tip: Immediately after the cookies are removed from the oven, place a few extra chocolate chips, pecans and cranberries on top of each. This makes them look beautiful and soo tasty!
Keyword cookie swap, easy christmas cookies, large batch cookies
Tried this recipe?Let us know how it was!
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Jana
Jana
7 months ago

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!

Heather Baird
Heather Baird
7 months ago
Reply to  Jana

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

Helen Kain
Helen Kain
7 months ago

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.

Heather Baird
Heather Baird
7 months ago
Reply to  Helen Kain

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

Anonymous
Anonymous
7 months ago

These look scrumptious! Do you use natural peanut butter, or Jif-like peanut butter?

Heather Baird
Heather Baird
7 months ago
Reply to  Anonymous

Hi! I used the shelf-stable variety like Jif. I haven't tested this recipe with natural pb, but will update if I do!

Jill Tennant
Jill Tennant
7 months ago

We will make these this weekend! Your recipes, photos and styling are always flawless! Thank you!

Heather Baird
Heather Baird
7 months ago
Reply to  Jill Tennant

I so appreciate the kind words, Jill! Hope you love the cookies!

Angela
Angela
7 months ago

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.

Heather Baird
Heather Baird
7 months ago
Reply to  Angela

Oh my GOSHHHHH, that sounds so good!

Anonymous
Anonymous
6 months ago

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