10 Cup Cookies

Copyright © To Bake or Not to Bake 2012

This isn't a very pretty cookie. It's flat, yet bumpy. It doesn't photograph well.  If you're going for looks, you'll have to search elsewhere. (It was a tough photo shoot. I kind of know how Nick Nolte's mug shot photographer felt.)

Now, if it's personality you're after, THIS is the cookie you want in your corner. It's chewy, full of flavor and I promise you can't eat just one.

Upon taking a bite, a priest once said, "Wow. I need to go to confessions after eating this." True Story. They are THAT good. 

A family friend gave this recipe to my mom years ago. It's very easy, it makes A LOT of cookies and they are always a hit. This cookie has never lets me down. 

10 Cup Cookies

1 Cup butter, softened
1 Cup flour *
1 Cup white sugar
1 Cup Brown sugar, packed
1 Cup Peanut Butter
1 Cup Chocolate Chips
1 Cup Raisins
1 Cup Walnuts
1 Cup coconut
1 Cup oats
1 tsp. baking soda
1/2 tsp baking powder
2 eggs

Cream together butter, sugars, peanut butter and eggs. 

Mix in flour, baking soda and powder. Incorporate remaining ingredients one at a time. 

Drop rounded tablespoons onto a non-stick or parchment lined cookie sheet. 

Bake at 350 for 11-13 minutes. 

Let the cookies rest for about 10 minutes before transferring from the cookies sheet as they are somewhat fragile until they cool. 

(Here's a secret: Yes, cookies are heaven right out of the oven and these are  tasty while still warm, but they are absolutely at their best the next day.)

Feel free to alter this recipe if you need to. If you can't have nuts or don't like coconut, just double one of the other ingredients or add a cup of something else. Be creative! (I once used toffee chips in place of the coconut and I often use dried cherries because I am not a huge raisin fan.)

*Since the flour is really just there to hold all the other ingredients together (not necessarily to give this cookie lift) you could easily get away with gluten free flour.

Enjoy!