This recipe is adapted from one submitted by Michael Reinhardt to The Chicago Tribune’s cookie contest. He called them “Crispy Chocolate Jumbles” because they are made with crisp rice cereal, chocolate chips and dried fruit. I always thought the name Jumble Cookies came from the fact the cookies are made with a jumble of ingredients, but based on what I’ve read, the term “jumble” evolved from a type of cookie known as a jumball, which were rolled into knots and sprinkled with sugar. I guess the cookie just evolved over time, because I’ve seen lots of various “jumbles”.
Anyhow, I’ve typed the recipe as I made it. I used a bit of brown sugar, upped the salt slightly and added some toasted nuts. If you bake them for the full 12 minutes, they are very brown and crispy. I found 11 minutes to be more on target, but ovens vary so make sure to keep an eye on yours.
- 1 1/4 cups (5.6 ounces/150 grams) flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces (114 grams) unsalted butter, room temperature
- 3/4 cup sugar (150 grams)
- 1/4 cup firmly packed brown sugar (50 grams)
- 1 egg
- 1 teaspoon vanilla
- 2 cups crispy rice cereal
- 2 cups semi-sweet chocolate
- 1/2 cup toasted pecan pieces
- 1/2 cup dried cranberries or cherries
- Preheat oven to 350 degrees.
- Thoroughly stir together the flour, baking soda and salt; set aside.
- With an electric mixer, beat butter and sugar for 3 minutes. Add egg and vanilla and beat for about 30 seconds. Stir in the flour mixture; stir in the cereal, chocolate chips and dried cranberries just until mixed. If using, go ahead and add the pecans.
- Drop by well-rounded teaspoonfuls onto a lightly greased or parchment lined baking sheet; bake until golden, about 10-12 minutes. Transfer to a wire rack to cool.
- My yield was close to 4 dozen. If you use tablespoons rather than rounded teaspoonfuls, you’ll get close to 3 dozen.
I just made these tonight. The Tribune recipe never said when to add the flour back in which I guess you can figure out if you are a baker. I also thought the 2 cups EACH of chocolate and cereal was a misprint so I only used 1 cup of each and there was not much dough to hold the cereal and chocolate in–I can’t imagine how I could get 2 cups of each mixed in! They look and taste fine with 1 cup of each.
Sue, I have the same issue with my Air Bake. It’s a blessing and a curse. However, in the end I’d rather have zero burnt bottoms and the Air Bake has been great in preventing that.
HOWEVER…
I baked these on Air Bakes and they are as crisp as-all-get-out.
These are going on the list to try. I ordered a Doughmaker’s cookie sheet. I hope it’s worth it. I’ve been using Air Bake for years and I love them, but crispy cookies aren’t generally as crispy as I think they should be on my air bakes. I made some really tasty Chocolate Cherry Biscotti last week, and while they tasted wonderful, I think they should have been crispier.
I have to try making these again. I tried them last night and I forgot to put the flour in! I had only used some of the dough so I scraped the oily mess off the baking sheets (I had tried to cook them!) and put it back in the bowl with the unused dough and mixed the flour in and tried to cook. They came out with chocolate dough because the chocolate had melted in the oven the first time and they were dry and crumbly! The family still ate them as they are chocolate! I need to try again though to prove that I can make them properly. I had substituted toffee bits for the cranberries and they were going to be delicious!
I have all the ingredients on hand. I may have to make these tomorrow! I love dried cranberries so that is what I will use. Thanks!
I used about 1/2 cup, but you can just throw in however many you want. I think they’d be good even without the fruit.
These look great, and I actually have all of the ingredients! What’s the measurement for the cranberries, though?