10-Cup Cookies

The “10-Cup Cookie” is a classic, legendary recipe known for its massive yield and fantastic mix of textures and flavors. It’s a true “everything but the kitchen sink” cookie.

Here is a complete, easy-to-follow recipe based on your ingredients.

10-Cup Cookies

This recipe is famous for making a huge batch of cookies that are crisp on the edges, chewy in the center, and packed with goodness in every bite.

Prep time: 20 minutes
Chill time: 30 minutes (highly recommended)
Bake time: 10-12 minutes per batch
Yields: About 5-6 dozen cookies

Ingredients

• 1 cup (200g) granulated sugar

• 1 cup (220g) brown sugar, packed

• 1 cup (2 sticks / 226g) unsalted butter, softened

• 1 cup (200ml) vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 3 ½ cups (438g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup (90g) old-fashioned oats

• 1 cup shredded coconut (sweetened or unsweetened)

• 1 cup cornflakes, lightly crushed

• 1 cup chopped pecans (or walnuts)

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream Wet Ingredients (Part 1): In a very large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is easiest with an electric mixer.

3. Add Wet Ingredients (Part 2): Beat in the vegetable oil, eggs, and vanilla extract until the mixture is well combined. It may look a bit separated because of the oil, but that’s okay.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

6. Add the “10 Cups”: Now, switch to a sturdy spoon or spatula. Stir in the oats, shredded coconut, crushed cornflakes, chopped pecans, and chocolate chips. This will require some arm power as the dough will be very thick and hearty!

7. Chill the Dough (Important Step): For the best results, cover the bowl and chill the dough for at least 30 minutes. This prevents the cookies from spreading too much and helps the flavors meld.

8. Scoop and Bake: Drop rounded tablespoons of dough (a cookie scoop is perfect for this) onto the prepared baking sheets, leaving about 2 inches between them as they will spread.

9. Bake: Bake for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft.

10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

🌟 Success Tips & Variations

• Why Chill the Dough? Chilling is crucial for this cookie. The oil and large quantity of mix-ins make the dough prone to spreading. Chilling solidifies the fat, resulting in a thicker, chewier cookie.

• Texture Secret: The combination of oats and cornflakes is magical. The oats provide chewiness, while the cornflakes add a delightful, subtle crunch.

• Make Ahead: The dough can be made ahead and stored in the refrigerator for up to 3 days. You can also scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

• Customize Your Cups: Feel free to swap out the mix-ins! You can use raisins or dried cranberries instead of chocolate chips, or use different nuts like walnuts or almonds.

• Pan Cookie Variation: This dough can also be pressed into a greased jelly roll pan (10×15 inches) and baked for 18-22 minutes for delicious cookie bars.

Enjoy these legendary cookies! They are perfect for parties, gift-giving, or stocking the freezer for a sweet treat anytime.