17shares

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.

Jump to:

Recipe
Comments

Although I already have a big batch oatmeal raisin cookies recipe and big batch brownies recipe here I wanted to try another new recipe.

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.
Recipe

The BEST 10-Cup Cookies

About

Newsletter