10-Cup Cookies
Do you have an army to feed? These multi-grain chocolate chip cookies, loaded with oats, nuts, and dried fruit, will be the perfect recipe. A variety of flavors from peanut butter, coconut and chocolate chips, yet they all blend together harmoniously, making it very tasty!
Ingredients
PART 1:
- 1 and ½ cups butter softened
- 1 and ½ cups peanut butter
- 1 and ½ cups granulated sugar
- 1 and ½ cups brown sugar
- 3 teaspoons Enger-G egg replacer
- 6 tablespoons water
- 2 teaspoons vanilla extract
PART 2:
- 1 and ½ cups Kodiak pancake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
PART 3:
- 1 and ½ cups chocolate chips
- 1 and ½ cups rolled oats
- 1 and ½ cups coconut (shredded, I used unsweetened)
- 1 and ½ cups walnuts chopped
- 1 and ½ cups raisins
Instructions
- 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.
Notes
- 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.
Taste & Texture
These are soft cookies unlike some other the crispy chocolate chip cookie recipes I have here. Especially this chocolate chip cookie using condensed milk. Peanut butter, chocolate chips, and coconut give the cookies a good taste and flavor, while walnuts and raisins give a good texture.
Nutrition
Serving: 42g | Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 88mg | Fiber: 1g | Sugar: 10g | Vitamin A: 109IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.4mg
