10-Cup Cookies
Ingredients:
- 1 cup 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 tsp baking soda
- 1 tsp baking powder
- 1 cup chopped pecans
- 1 cup flaked sweetened coconut
- 1 cup toffee almond bits
- 1 cup chocolate chips
Directions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, cream together the sugar, brown sugar, Crisco shortening, and peanut butter until smooth and well blended.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, oats, baking soda, and baking powder.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the chopped pecans, sweetened coconut, toffee almond bits, and chocolate chips.
7. Drop rounded tablespoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: Approximately 220 kcal per cookie | Servings: About 36 cookies
Tips:
Use room temperature eggs for better mixing and texture.
Chill the dough for 30 minutes before baking to help the cookies hold their shape.