Crunchy Jumbles II (and a little extra) — Unwritten Recipes (2024)

Felicia Levinson

April 21, 2015

Flour, Baking Soda, Salt, Butter, Sugar, Egg, Vanilla Extract, Rice Krispies, Chocolate Chips, Dried Cranberries

6 Comments

Felicia Levinson

April 21, 2015

Flour, Baking Soda, Salt, Butter, Sugar, Egg, Vanilla Extract, Rice Krispies, Chocolate Chips, Dried Cranberries

6 Comments

Crunchy Jumbles II (and a little extra) — Unwritten Recipes (2)

If you've followed the blog from Day 1 (meaning my mom, sisters and kids) then you've not onlyseen this Crunchy Jumblespostbefore buteaten these family favorites many times.For all the rest of you, I'm reposting thisrecipe not only because I don't want you to go one more day living a life deprived of these amazing cookies or becausethe pictures I took in the veryearly blogging dayswere 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.

Crunchy Jumbles II (and a little extra) — Unwritten Recipes (3)

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 kidshave 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.

Ingredients

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)

The Recipe

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!