10-Cup Cookies
Loaded with oats, cornflakes, coconut, chocolate chips, and more—these chewy, crunchy cookies are a delicious way to clean out your pantry!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup granulated sugar
1 cup brown sugar, packed
1 cup unsalted butter, softened
1 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned oats
1 cup cornflakes, crushed
1 cup shredded coconut
1 cup chopped pecans
1 cup chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together granulated sugar, brown sugar, and softened butter until light and fluffy.
Add vegetable oil, eggs, and vanilla extract. Beat until fully combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into the wet mixture until just combined.
Fold in oats, crushed cornflakes, coconut, pecans, and chocolate chips evenly.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes or until edges are golden brown.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Nut-Free Option: Skip the pecans and replace with white chocolate chips, dried cranberries, or sunflower seeds.
Cereal Swap: Try Rice Krispies, Cheerios, or other crushed cereals for fun variations.
Flavor Boost: Add 1 teaspoon cinnamon or a pinch of nutmeg for a warm, spiced version.
Chewy Texture: Slightly underbake for a softer cookie center.
Find it online: https://allrecipesmade.com/10-cup-cookies/
