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.
Prize Winning Jumble Cookies
- 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.