Introduction

Remember those days when a warm, chewy cookie felt like the best thing in the world? This recipe is designed to bring that feeling right back into your kitchen, and guess what? It’s called the “10-Cup Cookie” because it uses a full cup of ten different, delicious ingredients. It’s practically a celebration in a batch! This recipe is so straightforward, you’ll be amazed at how quickly you can whip up a batch of pure joy. Perfect for those moments when you need a little comfort, a quick treat, or a way to show someone you care.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’ll have warm cookies in under an hour!
Easy: No fancy techniques required. If you can stir, you can make these.
Giftable: Package them up in a cute tin or box, and you’ve got an instant, thoughtful present.
Crowd-pleasing: With so many yummy ingredients, there’s something in here for everyone. It’s a guaranteed hit!

Ingredients

Here’s what you’ll need to create these little bundles of happiness. Don’t worry, it’s all stuff you can easily find at your local grocery store!

1 cup butter, softened: Make sure it’s nice and soft, like a little pillow. This helps it cream up beautifully.
1 cup creamy peanut butter: The heart and soul of our cookie! Any creamy variety will work perfectly.
1 cup granulated sugar: For that classic sweetness.
1 cup packed brown sugar: This is what gives our cookies that lovely chewy texture and a hint of caramel flavor. Pack it in there!
2 large eggs, room temperature: Room temperature eggs blend much better, so take them out of the fridge a little bit before you start.
1 cup all-purpose flour: The foundation of our cookie dough.
1 teaspoon baking soda: This is our leavening agent, helping the cookies spread and get that perfect texture.
1/2 teaspoon baking powder: A little extra lift for extra fluffiness!
1 cup semisweet chocolate chips: Because what’s a cookie without chocolate? These are non-negotiable for me!
1 cup quick-cooking oats: They add a wonderful chewiness and a nutty flavor.
1 cup sweetened shredded coconut: For a touch of tropical sweetness and delightful texture.
1 cup chopped pecans or walnuts: Choose your favorite nut, or use a mix! They add a great crunch.
1 cup raisins: These little gems add a burst of sweetness and chewiness throughout the cookie.

How to Make It

Alright, let’s get our hands a little bit messy and bake up some magic!

Get Your Oven Ready: Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper, or just leave them ungreased.
Creamy Dreamy Start: Grab a big bowl. Toss in your softened butter and creamy peanut butter. Beat them together with an electric mixer until they’re super smooth and creamy. This is where the magic begins!
Sweeten It Up: Now, add in your granulated sugar and that packed brown sugar. Beat it all again until the mixture looks light and fluffy. It should feel airy and wonderful!
Eggs, One by One: Crack in your two eggs, but add them one at a time. Make sure each egg is completely mixed into the batter before you add the next. This helps everything come together beautifully.
Dry Ingredients Unite: In a separate medium bowl, whisk together your all-purpose flour, baking soda, and baking powder. This just makes sure everything is evenly distributed.
Gentle Mixing: Gradually add the dry ingredients (from step 5) to your wet ingredients (from step 4). Mix it on low speed, or by hand, until it’s just combined. Seriously, don’t overmix here – we want tender cookies, not tough ones!
The Grand Finale Mix-In: Now for the fun part! Stir in your semisweet chocolate chips, quick-cooking oats, sweetened shredded coconut, chopped nuts, and raisins. Fold them in gently until they’re evenly distributed throughout the dough. It’s going to look wonderfully chunky and delicious!
Scoop and Drop: Using rounded tablespoons, drop dollops of dough onto your prepared baking sheets. I like to leave about 2 inches between them so they have room to spread.
Bake to Golden Perfection: Pop those baking sheets into your preheated oven. Bake for about 9 to 12 minutes. You’re looking for the edges to be a beautiful golden brown, and the centers to look set, not gooey.
Cool Down: Let the cookies hang out on the baking sheets for a few minutes after they come out of the oven. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. This is the hardest part – waiting for them to cool!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a playground for your creativity! Feel free to tweak it to your heart’s content.

Nut Swap: No pecans or walnuts? Try almonds, pistachios, or even sunflower seeds for a nut-free option!
Chocolate Lover’s Dream: Mix in some white chocolate chips or butterscotch chips along with, or instead of, the semisweet ones. Dark chocolate is also a delicious option.
Fruit Fun: Swap out the raisins for dried cranberries, dried cherries, or even chopped dried apricots.
Spice It Up: A pinch of cinnamon or nutmeg can add a lovely warmth to the dough.
Coconut Alternative: If you’re not a coconut fan, you can simply leave it out or replace it with a bit more oats or nuts.

Tips for Success

A few little tricks to make your cookie-baking experience even smoother!

Butter Softness is Key: Make sure your butter is truly softened, not melted. If it’s too cold, it won’t cream properly, and if it’s melted, your cookies will spread too much.
Don’t Overmix the Flour: I can’t stress this enough! Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix just until the flour disappears.
Room Temperature Eggs: As mentioned before, room temperature eggs emulsify better, leading to a more consistent dough and better cookie texture.
Prep Ahead: You can make the dough a day in advance, cover it tightly, and store it in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before scooping if it’s too firm.
Uniform Scooping: Using a cookie scoop ensures that all your cookies are roughly the same size, so they bake evenly.

How to Store It

Once your delicious 10-Cup Cookies are completely cool, you’ll want to store them so they stay perfectly chewy and delicious!

Store your cooled cookies in an airtight container at room temperature. They should stay fresh and delicious for about 3-4 days. If you find they start to get a little too hard, you can pop a slice of bread in the container with them – it helps to re-soften them!

FAQs

Got some lingering questions? I’ve got you covered!

Q: Can I freeze this cookie dough?
A: Absolutely! Scoop the dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. You can bake them directly from frozen, just add a few extra minutes to the baking time.

Q: My cookies spread too much. What went wrong?
A: This could be due to the butter being too soft or melted, or overmixing the flour. Ensure your butter is softened but not melted, and mix the flour just until combined.

Q: Can I make these cookies gluten-free?
A: You sure can! You can usually substitute a good quality gluten-free all-purpose flour blend for the all-purpose flour. You might need to adjust the baking time slightly.

10-Cup Cookie Recipe

A comforting and easy cookie recipe that uses ten delicious ingredients, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Equipment

Electric mixer
Large bowl
Medium bowl
Whisk
Baking sheets lined with parchment paper or ungreased
Wire rack
Airtight container

Ingredients

Main ingredients

1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs room temperature
1 cup all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup quick-cooking oats
1 cup sweetened shredded coconut
1 cup chopped pecans or walnuts
1 cup raisins

Instructions

Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper, or just leave them ungreased.
In a large bowl, combine softened butter and creamy peanut butter. Beat them together with an electric mixer until smooth and creamy.
1 cup butter
Add granulated sugar and packed brown sugar. Beat again until the mixture is light and fluffy.
1 cup butter
Add the two eggs one at a time, ensuring each is completely mixed into the batter before adding the next.
1 cup butter
In a separate medium bowl, whisk together all-purpose flour, baking soda, and baking powder.
1 cup butter
Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
Stir in semisweet chocolate chips, quick-cooking oats, sweetened shredded coconut, chopped nuts, and raisins. Fold gently until evenly distributed.
1 cup butter
Using rounded tablespoons, drop dollops of dough onto prepared baking sheets, leaving about 2 inches between them.
Bake for 9 to 12 minutes, or until the edges are golden brown and the centers look set.
Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for 3-4 days. Add a slice of bread to the container to re-soften if they become too hard. Cookie dough can be frozen by scooping onto a baking sheet, freezing until solid, then transferring to a freezer-safe bag.