If you’re looking for a cookie recipe that’s both easy and packed with flavor, our 10 Cup Cookie Recipe is a must-try. This classic treat combines a mix of ten simple ingredients that come together to create a chewy, crunchy, and utterly delicious cookie. It’s perfect for satisfying your sweet tooth or sharing with friends and family.
What makes this recipe so special is its versatility and the balance of textures—from oats to chocolate chips and nuts. Whether you’re a seasoned baker or just starting out, these cookies are straightforward to make and always a crowd-pleaser. Let’s dive into this foolproof recipe that promises big flavor with minimal effort.
Ingredients
To create the perfect 10 Cup Cookie, we gather ten essential ingredients that blend to deliver a delightful balance of texture and flavor. Below is a detailed breakdown of these components.
Dry Ingredients
We start by combining the backbone of our cookie with these dry essentials:
- 2 1/4 cups all-purpose flour (provides structure)
- 1 teaspoon baking soda (leavens and spreads the cookie)
- 1/2 teaspoon salt (enhances flavor)
- 3 cups old-fashioned rolled oats (adds chewiness and fiber)
- 1 cup chopped nuts (walnuts or pecans, for crunch and richness)
Wet Ingredients
These wet ingredients bring moisture and help bind our cookie dough perfectly:
- 1 cup (2 sticks) unsalted butter, softened (creates richness)
- 1 cup packed brown sugar (adds caramel notes and moisture)
- 1/2 cup granulated sugar (balances sweetness, aids crispness)
- 2 large eggs (for binding and tender texture)
- 1 teaspoon vanilla extract (infuses subtle aroma and depth)
Mix-Ins
Finally, we add the fun and flavor burst ingredients that make our 10 Cup Cookie irresistible:
- 1 1/2 cups semi-sweet chocolate chips (melts beautifully inside)
- 1 cup shredded coconut (optional, adds chew and tropical flavor)
- 1/2 cup dried cranberries or raisins (for a touch of sweetness and chew)
| Ingredient Category | Ingredients | Quantity | Role |
|---|---|---|---|
| Dry Ingredients | All-purpose flour | 2 1/4 cups | Structure |
| Baking soda | 1 teaspoon | Leavening | |
| Salt | 1/2 teaspoon | Flavor enhancement | |
| Rolled oats | 3 cups | Texture, chewiness | |
| Chopped nuts (walnuts or pecans) | 1 cup | Crunch, richness | |
| Wet Ingredients | Unsalted butter, softened | 1 cup (2 sticks) | Moisture, richness |
| Brown sugar | 1 cup | Sweetness, moisture | |
| Granulated sugar | 1/2 cup | Sweetness, crispness | |
| Large eggs | 2 | Binding, structure | |
| Vanilla extract | 1 teaspoon | Aroma, flavor | |
| Mix-Ins | Semi-sweet chocolate chips | 1 1/2 cups | Sweet bursts, melty texture |
| Shredded coconut (optional) | 1 cup | Chewiness, flavor | |
| Dried cranberries or raisins | 1/2 cup | Sweet texture contrast |
With these ingredients organized, we are ready to move forward to the mixing and baking steps to craft our signature 10 Cup Cookie.
Equipment Needed
To achieve perfect results with our 10 Cup Cookie Recipe, having the right equipment is essential. Here’s what we need to gather before we start mixing and baking.
- Mixing Bowls: Use at least two bowls—one large for combining dry ingredients and another medium-sized for wet ingredients. Glass or stainless steel bowls work best for easy mixing and cleanup.
- Measuring Cups and Spoons: Accurate measurement is key. We need a set of dry measuring cups for ingredients like flour and oats, plus liquid measuring cups for butter, eggs, and vanilla extract. Don’t forget measuring spoons for baking soda, salt, and spices.
- Electric Mixer or Hand Mixer: While mixing by hand is possible, an electric mixer speeds up creaming the butter and sugars to a light fluffy texture, critical for chewy cookies.
- Spatula and Wooden Spoon: A sturdy wooden spoon and a flexible silicone spatula help fold in oats, nuts, and chocolate chips without overmixing.
- Baking Sheets: Choose heavy-duty, rimmed baking sheets. Lined with parchment paper or silicone baking mats, they prevent sticking and promote even baking.
- Cooling Rack: Essential for cooling our cookies evenly and preventing sogginess.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dry and wet ingredients |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Electric/Hand Mixer | Cream butter and sugar smoothly |
| Wooden Spoon | Fold in mix-ins gently |
| Silicone Spatula | Scrape bowl sides and mix efficiently |
| Baking Sheets | Bake cookies evenly and prevent sticking |
| Cooling Rack | Cool cookies quickly and evenly |
With these pieces ready, we can move forward confidently and enjoy the process of creating our delicious 10 Cup Cookies.
Prep Work
Before we dive into baking our 10 Cup Cookie Recipe we need to complete some essential Prep Work to ensure a smooth process and perfect results.
Step 1: Measure Ingredients Accurately
We begin by measuring all dry and wet ingredients precisely. Accurate measurements help maintain the cookie’s ideal texture—the chewy yet crunchy balance that makes these cookies so irresistible. Use standard measuring cups for dry ingredients and liquid measuring cups for wet ingredients to avoid inconsistencies.
| Ingredient Type | Measuring Tool |
|---|---|
| Dry ingredients | Dry measuring cups |
| Wet ingredients | Liquid measuring cup |
Step 2: Preheat the Oven
Preheat the oven to 350°F (175°C). Preheating ensures our cookies bake evenly and develop the perfect golden-brown edges while staying soft inside.
Step 3: Prepare Baking Sheets
Line heavy-duty baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and promotes even baking. We recommend using two sheets so we can bake two batches consecutively without delay.
Step 4: Soften Butter
Use unsalted butter softened to room temperature. Properly softened butter blends more easily with sugars, creating the creamy base necessary for good cookie texture. If you forgot to soften butter, cut it into small pieces and let it sit for 15–20 minutes or soften briefly in the microwave at 5-second intervals.
Step 5: Organize Your Workspace
Arrange all pre-measured ingredients and equipment within easy reach. Keeping your workspace tidy and well-organized speeds up the process and prevents mistakes.
Step 6: Set Up Mixing Bowls
Prepare your mixing bowls as recommended: one large bowl for dry ingredients, one medium bowl for wet ingredients. This separation helps us to mix thoroughly and avoid overworking the dough.
“Preparation is the key to success — thorough prep work guarantees our 10 Cup Cookies will turn out perfectly every time.”
By following these prep steps carefully, we set the foundation for perfectly baked cookies that will delight our taste buds.
Instructions
Follow these clear steps to create our 10 Cup Cookie Recipe that delivers a perfect balance of chewiness and crunch in every bite.
Step 1: Prepare the Dough
- In a large bowl, whisk together the dry ingredients: all-purpose flour, baking soda, salt, and rolled oats.
- In a separate medium bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time to the butter-sugar mix, beating well after each addition.
- Stir in the vanilla extract for added richness.
- Gradually combine the dry ingredients into the wet ingredients. Mix just until incorporated to avoid overworking the dough and ensure the perfect cookie texture.
Step 2: Add Mix-Ins
- Gently fold in the semi-sweet chocolate chips, chopped nuts, shredded coconut (if using), and dried cranberries or raisins using a silicone spatula.
- Aim for an even distribution of mix-ins throughout the dough to maximize flavor and texture in every cookie.
Step 3: Shape the Cookies
- Using a cookie scoop or tablespoon, portion out the dough onto prepared baking sheets lined with parchment paper or silicone mats.
- Space the dough balls about 2 inches apart to allow for spreading.
- Lightly flatten each dough ball with the palm of your hand or a spatula to promote even baking and proper thickness.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Bake the cookies on the center rack for 10 to 12 minutes, or until the edges are golden brown and the centers look set but still soft.
- Rotate the baking sheet halfway through to ensure even browning.
| Temperature (°F) | Temperature (°C) | Bake Time (minutes) |
|---|---|---|
| 350 | 175 | 10 – 12 |
Step 5: Cooling
- Remove the baking sheets from the oven.
- Let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a cooling rack.
- Cooling on a rack allows air circulation, preventing sogginess and preserving the chewy-crunchy texture of the 10 Cup Cookies.
Storage Tips
To keep our 10 Cup Cookies fresh and delicious, proper storage is essential. Follow these guidelines to maintain their chewy texture and flavor.
Room Temperature Storage
- Place the cookies in an airtight container to prevent drying out.
- Use wax paper or parchment sheets between layers to avoid sticking.
- Store them at room temperature for up to 5 days.
- Keep the container away from direct sunlight or heat sources to preserve texture.
Refrigeration
- For longer storage, refrigerate the cookies in an airtight container.
- This method extends freshness up to 2 weeks.
- Bring cookies to room temperature before serving to regain softness.
Freezing
- To freeze, arrange cookies in a single layer on a baking sheet and freeze for 1 hour.
- Transfer frozen cookies to a freezer-safe bag or container.
- Label with the freezing date.
- Cookies can be frozen for up to 3 months.
- To thaw, leave cookies at room temperature for 15-20 minutes or warm them briefly in the oven at 300°F (150°C) for 5 minutes.
| Storage Method | Container Type | Duration | Tips |
|---|---|---|---|
| Room Temperature | Airtight container | Up to 5 days | Use parchment between layers |
| Refrigeration | Airtight container | Up to 2 weeks | Warm to room temperature before eating |
| Freezing | Freezer-safe bag/container | Up to 3 months | Freeze on sheet first to avoid sticking |
With these storage tips, our 10 Cup Cookie Recipe will be ready to enjoy whenever cravings strike, maintaining that perfect balance of softness and crispness.
Variations and Customizations
Our 10 Cup Cookie Recipe offers a perfect foundation that invites endless variations and customizations. By tweaking a few ingredients or adding flavorful extras, we can easily tailor these cookies to suit different tastes and occasions.
Mix-In Swaps and Additions
We start by experimenting with the mix-ins. The original recipe calls for semi-sweet chocolate chips, shredded coconut, and dried cranberries or raisins. Here are some tasty alternatives and additions to try:
- Nuts: Swap chopped walnuts for pecans, almonds, or macadamia nuts for varied crunch and flavor.
- Chocolate Types: Use white chocolate chips, dark chocolate chunks, or butterscotch chips for a different sweetness level.
- Dried Fruits: Substitute dried cherries, apricots, or blueberries for cranberries or raisins to brighten the flavor.
- Seeds: Add sunflower seeds or pumpkin seeds for an extra texture boost and slight nuttiness.
- Spices: Sprinkle in 1/2 teaspoon cinnamon, nutmeg, or pumpkin pie spice to create warm, aromatic notes.
Dietary Adjustments
We can accommodate dietary preferences by making simple ingredient substitutions without sacrificing taste or texture:
| Dietary Need | Ingredient Swap |
|---|---|
| Gluten-Free | Use a gluten-free all-purpose flour blend |
| Vegan | Replace butter with vegan margarine or coconut oil; substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) |
| Reduced Sugar | Swap granulated sugar with coconut sugar or reduce sugar by 1/4 cup |
| Nut-Free | Omit nuts and replace with extra oats or seeds |
Texture Tweaks
Adjusting the cookie texture to our liking is simple by controlling how long we bake or modifying the ingredient ratios:
- For chewier cookies: Slightly underbake by removing them from the oven 1 minute early and add an extra egg yolk for moisture.
- For crispier cookies: Bake 1-2 minutes longer and reduce the brown sugar by 1/4 cup since it retains moisture.
- For more cakey cookies: Add 1/4 cup all-purpose flour and 1/4 teaspoon baking powder to the dry ingredients.
Flavor Boosters
To make our 10 Cup Cookies truly stand out, we can add flavor boosters like:
- A teaspoon of espresso powder to intensify the chocolate flavor.
- A pinch of sea salt sprinkled atop the cookies before baking for a delightful sweet-salty contrast.
- Zest of one orange or lemon in the dough for subtle citrus notes.
Summary Table of Popular Customizations
| Customization Type | Ingredient/Method | Result |
|---|---|---|
| Nut Swap | Replace walnuts with pecans or almonds | Different crunch and taste |
| Chocolate Variation | Use white chocolate or butterscotch chips | Varying sweetness and profile |
| Spice Addition | Add cinnamon or pumpkin pie spice | Warm, aromatic flavor |
| Vegan Adaptation | Use flax eggs and vegan butter | Plant-based alternative |
| Texture Change | Shorter bake time and extra yolk | Chewier texture |
| Flavor Enhancer | Sprinkle sea salt or add citrus zest | Balanced or brightened flavor |
By embracing these variations and customizations, we can make the 10 Cup Cookie Recipe a versatile treat everyone will enjoy, adapting it perfectly for any taste or dietary need.
Conclusion
This 10 Cup Cookie Recipe offers a perfect balance of simplicity and deliciousness that fits any baking skill level. With just ten ingredients and straightforward steps, it’s easy to whip up a batch that’s both chewy and crunchy.
We love how adaptable this recipe is, letting us customize flavors and textures to match our preferences or dietary needs. Whether for a quick snack or sharing with friends, these cookies never disappoint.
Give this recipe a try and enjoy the satisfying process and tasty results. It’s a reliable go-to when you want homemade cookies that hit the spot every time.
Frequently Asked Questions
What are the main ingredients in the 10 Cup Cookie Recipe?
The recipe uses ten simple ingredients: all-purpose flour, baking soda, salt, rolled oats, chopped nuts, unsalted butter, brown sugar, granulated sugar, eggs, and vanilla extract, plus optional mix-ins like chocolate chips, shredded coconut, and dried fruits.
How long should I bake the 10 Cup Cookies?
Bake the cookies at 350°F (175°C) for 10 to 12 minutes until the edges are lightly golden and the centers remain chewy.
Can beginners easily make these cookies?
Yes, the recipe is designed for both beginners and experienced bakers, with straightforward steps and common ingredients for a delicious result.
How should I store the cookies to keep them fresh?
Store cookies in an airtight container with parchment paper between layers at room temperature for up to 5 days, refrigerate up to 2 weeks, or freeze for up to 3 months.
Are there options to customize the recipe?
Yes, you can swap nuts, use different chocolates, add dried fruits or seeds, and make dietary adjustments for gluten-free, vegan, or nut-free versions.
What equipment do I need to bake these cookies?
You need mixing bowls, measuring cups and spoons, an electric or hand mixer, wooden spoon, silicone spatula, baking sheets with parchment paper or silicone mats, and a cooling rack.
How do I prepare before baking?
Preheat the oven to 350°F (175°C), soften butter to room temperature, accurately measure ingredients, prepare baking sheets, and organize your workspace.
What texture do these cookies have?
The cookies are chewy with a crunchy exterior, thanks to the oats, nuts, and balanced baking time.
Can I use substitutes for nuts in this recipe?
Yes, for nut-free options, you can replace nuts with extra oats, seeds, or leave them out entirely without affecting the cookie’s texture too much.
How can I ensure even mix-in distribution?
Gently fold in mix-ins with a flexible spatula after combining wet and dry ingredients to distribute them evenly without overmixing.