A few months back, I bookmarked this 10-cup cookie recipe from my favorite website, Taste of Home. When we had a couple of visitors from India last month, I made these cookies because it would yield a huge batch, and I could pack it for them.
As the name implies, it’s a 10-cup recipe that uses 10 cups of ingredients, 1 cup each of 10 ingredients in total. As I was baking it for a bigger crowd I slightly upped the ingredients, 1.5 cups each to be exact.
So if you want to stick to the original 10-cup cookies recipe, you can check it out here. In that case, you will have to substitute only 2 eggs. I have used an additional EnerG egg replacer (for 3 eggs) because I have increased the rest of the ingredients.
Also, instead of the all-purpose flour used in the original recipe, I have used Kodiak pancake flour which is rich in protein and fiber. This pancake flour also has some leavening agents premixed. So I have adjusted the baking powder and baking soda accordingly.
This recipe is so forgiving in the sense that even after all the changes, I have made the cookies baked out perfectly.
10-Cup Cookies Recipe
|Prep Time||Cook Time||Makes|
|30 Mins||12 to 15 Mins||84 Cookies (7 Dozen)|
- 1 and 1/2 cups butter, softened
- 1 and 1/2 cups peanut butter
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups brown sugar
- 3 teaspoons Enger-G egg replacer
- 6 tablespoons water
- 2 teaspoons vanilla extract
- 1 and 1/2 cups Kodiak pancake flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups chocolate chips
- 1 and 1/2 cups rolled oats
- 1 and 1/2 cups shredded coconut (I used unsweetened)
- 1 and 1/2 cups chopped walnuts
- 1 and 1/2 cups raisins
- Preheat oven to 350F/180C. Whisk together Ener-G and 6 tablespoons of water in a small cup and set aside.
- In a large bowl, cream the butter, peanut butter, and both types of sugars until light and creamy.
- Also, add the Ener-G mix and vanilla extract and blend in.
- To this, add in the dry ingredients mentioned in Part 2. You can hold a sieve on the creamed butter and sift the dry ingredients over the butter mixture.
- Mix well the flour mix into the butter-sugar mix.
- Now add all the ingredients listed under Part 3 one by one mixing well with a wooden spoon/spatula.
- Drop about a tablespoon of dough for each cookie on a greased baking sheet leaving about an inch of space between each cookie. These cookies spread pretty well. So I suggest testing 3-4 cookies at first, seeing how it spreads, and then baking a bigger batch estimating the space, or making other changes.
- Once the baking sheet is filled with the dropped cookie dough, bake for 12-15 minutes or until the edges/bottom turns golden brown.
- Remove the baking sheet from the oven and place it on a cooling rack for about 10 minutes. Later move the cookies from the cookie sheet to the wire rack for them to cool completely before storing them in an air-tight container.
- If you follow the original recipe to use 1 cup of each ingredient, it’s enough if you use an egg substitute for 2 eggs.
- Also, you can play around with the add-on ingredients, like dried cranberries instead of raisins, any other nuts instead of walnuts, or just more of one ingredient, like you can use 2 cups of oats, but you will have to cut back one cup of another add-on ingredient. I hope you get the idea. The total will have to be 10 cups of ingredients. If you go beyond that you will have to change the egg and leavening agents too.