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Home » Chocolate Chip Cookies

Jumble Cookies from The Chicago Tribune

Last updated on August 27, 2023 By Anna 7 Comments This post may contain affiliate links.

These prize winning Jumble Cookies are from a recipe 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. This recipe is a rather old one (if you can't tell by some of the photos), and it's one I forget about. That's a shame because the cookies are really good!

Jumble Cookies

Jumble Cookies Name Origin

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 Jumballs, which were rolled into knots and sprinkled with sugar.  The cookie just evolved over time, because I've seen lots of various "jumbles". This one deserves its prize winning status.

jumble cookies
Unbaked cookie dough on parchment paper.

Here's the recipe with some little adjustments. I used a bit of brown sugar, increased 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.

prize-winning jumble cookies

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Recipe

Prize Winning Jumble Cookies

Anna
Chocolate chip cookies made with Rice Krispies and dried cranberries.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
Servings 48

Ingredients
 

  • 1 ¼ cups all-purpose flour, sifted or well stirred** 160 grams
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 ounces unsalted butter, room temperature 114 grams
  • ¾ cup sugar 150 grams
  • ¼ cup firmly packed brown sugar 50 grams
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups crispy rice cereal
  • 1 cup semisweet chocolate chips ( you can use more if you like)
  • ½ cup toasted pecan pieces
  • ½ cup dried cranberries or cherries

Instructions
 

  • 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.

Notes

It's best to weigh.  You can use anywhere from 150 to 165 grams.  If you are measuring by volume, make sure to really stir and aerate the flour, then spoon it into the measuring cups.
Keyword Jumbles
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Laurie

    December 04, 2007 at 9:47 pm

    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.

  2. Anna

    December 04, 2007 at 10:23 am

    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.

  3. Sue

    December 04, 2007 at 10:21 am

    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.

  4. Jackie

    December 03, 2007 at 11:36 am

    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!

  5. Brenda

    December 02, 2007 at 7:08 pm

    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!

  6. Anna

    December 02, 2007 at 2:45 pm

    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.

  7. Amber

    December 02, 2007 at 2:36 pm

    These look great, and I actually have all of the ingredients! What's the measurement for the cranberries, though?

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