10 Cup Cookies Recipes

10-CUP COOKIES

10-Cup Cookies image

My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. -Tracy Powers, Byron Center, Michigan

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 7 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
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 or walnuts
1 cup raisins

Steps:

Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in eggs. In another bowl, whisk flour, baking soda and baking powder; gradually beat into creamed mixture. Stir in chocolate chips, oats, coconut, pecans and raisins., Drop dough by tablespoonfuls 3 in. apart onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

CUP OF EVERYTHING COOKIES

Cup of Everything Cookies image

These are one of my family's favorites. There's something for everyone in these. I have worked in the school cafeteria for 8 years and we have used this recipe a lot. The kids love them.

Provided by Peggy C.

Categories Desserts Cookies Drop Cookie Recipes

Yield 24

Number Of Ingredients 15

Ingredients

3 ½ cups all-purpose flour
1 cup white sugar
1 cup packed brown sugar
1 cup butter
1 cup vegetable oil
1 cup rolled oats
1 cup crisp rice cereal
1 cup flaked coconut
1 cup ground walnuts
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
2 eggs
1 cup semisweet chocolate chips

Steps:

Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended.
Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 41.1 g, Cholesterol 35.8 mg, Fat 22.8 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 231.4 mg, Sugar 22.5 g

10 CUP COOKIES RECIPE - (4/5)

10 Cup Cookies Recipe - (4/5) image

Provided by Okcoja

Number Of Ingredients 13

Ingredients

1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
1 cup flour
1 cup oatmeal
1 cup coconut
1 cup chocolate chips
1 cup raisins
1 cup peanuts
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

Preheat oven to 350°F. Mix together sugars, butter, peanut butter and eggs until fluffy. Add flour, oatmeal, baking soda, baking powder and coconut. Mix well. Add chocolate chips, raisins and nuts. Mix well. Drop cookies onto ungreased baking sheet and bake for 13 minutes.

COOKIE CUPS

Cookie Cups image

Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.

Provided by NicoleMcmom

Time 1h30m

Yield 16

Number Of Ingredients 2

Ingredients

cooking spray
1 (16 ounce) package refrigerated chocolate chip cookie dough

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
Repeat process with remaining 4 cookie dough portions.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg

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