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
Pre-heat oven to 350 degrees
- In a medium bowl, toss together the first 5 ingredients
- In a large bowl, beat the shortening and peanut butter until smooth and blended. Add the sugars.
- In a small bowl, whisk together the dry ingredients (flour, baking soda, baking powder and salt).
- Stir the eggs into the peanut butter mixture until blended, followed by the flour mixture and the chocolate chip mixture.
- Drop the dough by large spoonfuls unto an ungreased or parchment-lined cookie sheet.
- 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.