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–+ servings

Chewy 10-Cup Cookies: The Best Treat for Every Occasion

These chewy 10-Cup Cookies balance between chewy and crunchy, making them irresistible for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup granulated sugar Adds essential sweetness
  • 1 cup brown sugar Provides moisture and deeper flavor
  • ½ cup Crisco shortening Can be replaced with chilled butter
  • 1 cup peanut butter Almond butter is a tasty alternative
  • 2 large eggs Use room temperature for better mixing
  • 3 cups all-purpose flour Use gluten-free flour for GF option
  • 1 cup quick-cooking oats Rolled oats can be used
  • 1 teaspoon baking soda Serves as a leavening agent
  • 1 teaspoon baking powder Provides additional leavening
  • 1 cup chopped pecans Can be swapped for walnuts or omitted
  • 1 cup flaked sweetened coconut Ensure it's sweetened
  • 1 cup toffee almond bits Chocolate chunks can also be used
  • 1 cup chocolate chips Dark chocolate for richer taste

Equipment

  • mixing bowl
  • hand mixer
  • Baking Sheets
  • Parchment Paper
  • spatula

Method
 

Step-by-Step Instructions for 10-Cup Cookies
  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. Cream together granulated sugar, brown sugar, Crisco shortening, and peanut butter until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition until fully incorporated.
  4. In a separate bowl, whisk together all-purpose flour, quick-cooking oats, baking soda, and baking powder.
  5. Gradually add dry mixture to wet ingredients, mixing on low speed until just combined.
  6. Fold in chopped pecans, flaked sweetened coconut, toffee bits, and chocolate chips.
  7. Chill the dough in the refrigerator for about 30 minutes for optimal texture.
  8. Use a tablespoon to drop rounded spoonfuls of dough onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are golden brown and centers look just set.
  10. Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

For the best results, ensure all ingredients are at room temperature and do not overmix the dough.

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