If you've followed the blog from Day 1 (meaning my mom, sisters and kids) then you've not only seen this Crunchy Jumbles post before but eaten these family favorites many times. For all the rest of you, I'm reposting this recipe not only because I don't want you to go one more day living a life deprived of these amazing cookies or because the pictures I took in the very early blogging days were somewhat less than stellar, but also because Hooplaha, a wonderful website devoted to making people feel good, has just released a video of me baking these cookies with some of my family and I thought I'd share it with you for a good laugh.
These are the cookies my mom probably made most when we were growing up and I think they're the very first cookies I ever made myself. All three of my kids have made these many times with me over the years and eaten countless numbers of them too!! They're slightly chewy, slightly crispy and filled with chocolate chips, dried cranberries (if you like) and Rice Krispies, which is what gives them their unique crunch.
Wherever I bring them, people love them and always ask for the recipe. And they're amazed to find out how easy they are to make--you can whip up the batter in about 10 minutes and they only take another 10-12 minutes to bake!!
The perfect cookie!! From my family to yours!!
Crunchy Jumbles II (and a little extra)
Makes about 2 dozen cookies
Prep Time: 10 minutes; Bake Time 12-15 minutes
- 1 1/4 cup all purpose, unbleached flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups Rice Krispies
- 6 oz chocolate morsels (any kind, use more if you are not going to add the dried fruit)
- 1 cup dried cherries or cranberries or raisins (or whatever you like)
- Preheat oven to 350º.
- Mix together flour, baking soda and salt in a small bowl and set aside.
- Beat butter and sugar till creamy.
- Add egg and vanilla and beat well.
- On low speed, add in flour mixture and Rice Krispies. Mixture will be thick.
- Now add in chocolate chips and if using, dried fruit.
- Drop by rounded teaspoonful onto ungreased non-stick baking sheets.
- Bake for about 7 minutes and then reverse cookie sheets front to back and top to bottom. Continue baking for another 5-7 minutes or until golden brown.
- Let cookies cool briefly on pan and then remove to a cooling rack.
In my humble opinion, (and my son's) these are best served warm, but they are great the next day too and keep for several days in an airtight container--if there are any left to save!