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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  
Yields about 7 dozen cookies 

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

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.

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!
link 10 Cup Cookies By Published: 10 Cup Cookies Recipe



11 comments :

  1. 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!

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    1. 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

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  2. 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.

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    1. 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

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

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

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

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

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  5. 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.

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  6. 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

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