This recipe came from my Great Grandma Emily!

Emma’s 10 Cup Cookies

1 C. semi sweet chocolate chips
1 C. chopped walnuts or pecans
1 C. raisins (I like dried cherries)
1 C. flaked sweetened coconut
1 C. Quaker oats (I use regular but quick cooking oats works too)
1 C. vegetable shortening (Crisco)
1 C. creamy peanut butter
1 C. granulated sugar
1 C. lightly packed brown sugar (light or dark)
1 C. flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 eggs

 Directions

Pre-heat oven to 350 degrees

1. In a medium bowl, toss together the first 5 ingredients
2. In a large bowl, beat the shortening and peanut butter until smooth and blended. Add the sugars.
3. In a small bowl, whisk together the dry ingredients (flour, baking soda, baking powder and salt).
4. Stir the eggs into the peanut butter mixture until blended, followed by the flour mixture and the chocolate chip mixture.
5. Drop the dough by large spoonfuls unto an ungreased or parchment-lined cookie sheet.
6. Bake until golden brown, about 15 minutes.

Yield – about 5 dozen cookies

Note: This is a recipe handed down from the generations and updated just a bit. Emma was my Great Grandma Emily. My daughters are the fifth generation.

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