Save on Pinterest

10-Cup Cookies

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
  • Total Time
    Prep: 15 min. Bake: 15 min./batch + cooling
  • Makes
    7 dozen


  • 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


  • 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
1 cookie: 97 calories, 6g fat (3g saturated fat), 10mg cholesterol, 54mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • yolyg
    Feb 25, 2021

    I made half the recipe and got 36 cookies using a medium sized cookie scoop.Quick and easy to make. I added 1/2 tsp salt and kept the rest the same. They were good but I think there's just a bit too much going on.Couldn't taste the peanut butter nor the pecans. Maybe I chop[ped the poecans too fine?

  • Tamara
    Feb 22, 2021

    I discovered this cookie recipe several months ago in the Taste of Home magazine. What a wonderful surprise. No one and I mean NO ONE can eat just one! It makes a big batch of cookie dough and big nice sized cookies. I share with friends and family when I make them (sometimes) and they are eaten up fast. The cookie remains fresh even days later. This by far my all time favorite cookie recipe.

  • Debglass11
    Nov 24, 2020

    YUM! These cookies make a huge batch and are really delicious! I made them exactly as directed, except I omitted the nuts. Since I made smaller cookies, I adjusted the baking time accordingly. These cookies are crispy on the edges and soft and chewy on the inside. They're positively yummy and would be a great addition to any holiday cookie tray. Will definitely make these again!

  • gerrian
    Sep 14, 2020

    After baking a pan of these and they spread out too much, so I decided to try something different. My cookie scoop might be bigger cause I only got about 5 dozen delicious cookies. After that first pan, I scooped the dough into muffin tins and put them in the freezer. After they froze I moved them to a freezer bag. A few days later I baked them in the muffin tins for about 19-20 minutes. They turned out wonderful, thick chewy and delicious. They were also uniform size. I might just do this with other cookie recipes too.

  • Olga
    Sep 7, 2020

    Oh My Goodness! This cookie is a winner. Since husband cannot eat oats or raisins. Instead I added 1/2 cup more to the coconut, nuts and chips. The came out perfect.

  • Sally
    Sep 6, 2020

    Just made these. No substitutes to the recipe. Came out great!

  • Keri
    Sep 4, 2020

    I made these today after getting the Taste of Home email... so delicious! I had a raisin/cranberry mix, so that was my only variation. Every cookie tastes different yet equally delicious because of how the ingredients get mixed in. My kids loved them too. We will definitely be making these again!

  • Judith
    Sep 3, 2020

    Beverly, try substituting a cup of mshed bananas.

  • Barbara
    Sep 3, 2020

    Looks good, does it freeze well?

  • Amy
    Sep 3, 2020

    Just made these cookies today. My husband and son said they’re the best cookies I’ve ever made. They do spread even after being in the fridge for half an hour. I might try baking from the frozen state next time. I added a little vanilla and used cherries instead of raisins. I also used chunky Pb because that’s all I had. This will be my go-to cookie recipe for sure!