Crunchy Jumble Cookies
These crunchy cookies are a must for Christmas in our house and in any Flanagan household. This recipe comes from my dear Mom. This was the favorite of my Father, Michael Francis Flanagan, who passed away in June and is deeply missed. This post is in honor of my Dad, who loved to eat. He ate slowly and savored each bite of this cookie and every meal.
The cookies are sweet but not too sweet. Chocolate adds creaminess. The crunch comes from the addition of Rice Krispies. The raisins are a must! They add a bit more chewiness to the blend. The whole package amounts to a perfect cookie.
I have to triple the recipe each time I make these cookies because they are also the favorite of my husband. They disappear faster than you can blink.
This recipe make 2 to 3 dozen amazingly delicious cookies. Just ask Joe.
Gather the ingredients below and get baking.
1/2 cup room temperature butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking soda
1 1/2 cup Rice Krispies
6 ounces (3/4 cup) chocolate chips
1 cup raisins
Preheat the oven to 350 degrees and position a rack in the center. Line two baking sheets with silicone baking liners or parchment paper, or grease the sheets lightly with butter.
Using a standing mixer or hand held mixer, beat together the room temperature butter, sugar, egg, and vanilla till smooth, about 2 minutes. Add the baking soda and mix until blended. Finally, add the flour and mix until well blended.
Remove the bowl from the mixing stand if using a stand mixer. Add the Rice Krispies, chocolate chips, and raisins and fold (stir) them into the batter until evenly distributed throughout.
Using a small cookie scoop or a spoon, scoop the dough (2 to 3 teaspoons per cookie) onto your prepared cookie sheets.
Bake for 12 minutes, until golden. Let the cookies cool for 5 minutes before sliding them off the sheets onto the counter to continue cooling. The cookies are crumbly when warm but can be eaten once cool enough to pick up.
Store in airtight container. The cookies can be frozen and thawed before eaten for longer storage.