I love this recipe because it’s impossible to mess up and always a crowd-pleaser. It uses pantry staples, and the 10-cup format makes it easy to customize based on what I have on hand. The blend of sugars, butter, and oil makes the cookies rich and chewy, while the oats and cornflakes add great texture. Whether I bake them for potlucks, parties, or just to fill up the cookie jar, they never last long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar 1 cup brown sugar, packed 1 cup unsalted butter, softened 1 cup vegetable oil 1 cup old-fashioned oats 1 cup cornflakes, crushed 1 cup shredded coconut 1 cup chopped pecans 1 cup chocolate chips 1 teaspoon vanilla extract 2 large eggs 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt
Directions
I preheat the oven to 350°F (175°C) and line a few baking sheets with parchment paper.
In a large mixing bowl, I cream together the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy.
I add the vegetable oil, eggs, and vanilla extract to the creamed mixture and beat until everything is well combined.
In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt.
Gradually, I mix the dry ingredients into the wet ingredients until just combined. I’m careful not to overmix.
Then I fold in the oats, crushed cornflakes, coconut, pecans, and chocolate chips. I make sure everything is evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, I drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each one.
I bake the cookies for 10–12 minutes, or until the edges are golden brown but the centers still look soft.
Once out of the oven, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Yield: Approximately 24 cookies Prep Time: 15 minutes Cook Time: 10–12 minutes per batch Total Time: 25–30 minutes
Variations
For a nut-free version, I leave out the pecans and add a cup of dried cranberries, raisins, or extra chocolate chips.
I sometimes use white chocolate chips or butterscotch chips for a different flavor twist.
If I want a little spice, I mix in 1 teaspoon of cinnamon or a pinch of nutmeg.
I’ve swapped out cornflakes for Rice Krispies or crushed Cheerios when I want to change the texture.
I occasionally add a pinch of sea salt on top before baking for a sweet-salty finish.
Storage/Reheating
These cookies store well at room temperature in an airtight container for up to 5 days. If I want to freeze the dough, I portion it into balls and freeze on a baking sheet, then transfer them to a freezer bag. When I’m ready to bake, I pop them straight into the oven and just add an extra minute or two to the baking time. Baked cookies also freeze well and can be defrosted at room temperature or gently warmed in the microwave for that just-baked feel.
FAQs
Why are they called “10-Cup” Cookies?
Because I use ten different ingredients that each measure one cup (like oats, coconut, chocolate chips, etc.). It’s an easy way to remember the recipe and gives the cookies a great mix of flavors and textures.
Can I make these ahead of time?
Yes! I often make the dough a day ahead and keep it in the fridge. It makes scooping and baking even easier, and the flavors develop nicely overnight.
What can I use instead of vegetable oil?
I’ve used melted coconut oil or light olive oil with success. I just keep in mind it may slightly change the flavor and texture.
Do I have to crush the cornflakes?
Yes, I like to lightly crush them so they blend into the dough better without overwhelming the cookie. They still give a nice crunch.
How do I make them chewier?
If I want chewier cookies, I slightly underbake them—about 9–10 minutes—then let them set on the pan. The centers stay soft while the edges firm up.
Conclusion
These 10-Cup Cookies are a fun and foolproof way to bake a big batch of delicious, chewy, and textured treats. I love how I can change up the ingredients depending on what I have or what I’m craving, and every version turns out fantastic. Whether I’m baking for friends, family, or just my own cookie stash, these always hit the spot.
