Prize Winning Jumble Cookies
Chocolate chip cookies made with Rice Krispies and dried cranberries.
Servings 48 cookies
Cost 5
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 large 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 F.
- Thoroughly stir or whisk 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. Don't forget to scrape the side of the bowl! 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 (or small cookie scoops) 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.