10-Cup Cookies Recipe – Loaded Peanut Butter, Chocolate & Toffee Cookies

Introduction

10-Cup Cookies are a beloved old-fashioned treat that earned their name from the impressive collection of ingredients measured by the cup. Packed with peanut butter, oats, chocolate chips, coconut, pecans, and crunchy toffee bits, these cookies offer a delicious combination of flavors and textures in every bite. Soft and chewy in the center with lightly crisp edges, they are perfect for cookie exchanges, holiday baking, lunchbox treats, or simply satisfying a sweet craving. This crowd-pleasing recipe makes a generous batch, making it ideal for sharing with family and friends.

Ingredients

• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 cup Crisco shortening
• 1 cup peanut butter
• 3 large eggs
• 1 cup all-purpose flour
• 1 cup uncooked quick-cooking oats
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut
• 1 cup toffee almond bits
• 1 cup chocolate chips

Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, cream together the granulated sugar, brown sugar, Crisco shortening, and peanut butter until the mixture is smooth and fluffy.

Step 3: Add the Eggs

Beat in the eggs one at a time, mixing well after each addition until fully incorporated.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, quick-cooking oats, baking soda, and baking powder.

Step 5: Make the Dough

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies tender.

Step 6: Fold in the Mix-Ins

Gently fold in the chopped pecans, flaked coconut, toffee almond bits, and chocolate chips until evenly distributed throughout the dough.

Step 7: Shape the Cookies

Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.

Step 8: Bake

Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft.

Step 9: Cool

Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely.

Tips for Success

• Use room-temperature eggs for smoother mixing.
• Chill the dough for 30 minutes if you prefer thicker cookies with less spreading.
• Substitute walnuts for pecans or omit nuts entirely if needed.
• Store cookies in an airtight container for up to 5 days.
• Freeze baked cookies or portioned dough for convenient future baking.

Conclusion

10-Cup Cookies are the ultimate loaded cookie recipe, combining rich peanut butter flavor with chocolate, coconut, toffee, oats, and crunchy pecans. Every bite delivers a delightful mix of chewy, crunchy, sweet, and nutty textures that make these cookies impossible to resist. Whether you’re baking for a special occasion or simply stocking your cookie jar, this classic recipe is sure to become a family favorite.