Prize-Winning Jumble Cookies: The Ultimate Crispy Chocolate Chip & Rice Cereal Delight
Prepare to discover a truly exceptional cookie recipe that has stood the test of time and earned its accolades. These delightful Jumble Cookies, a true classic, are ingeniously adapted from a submission by Michael Reinhardt to The Chicago Tribune’s prestigious cookie contest. He originally dubbed them “Crispy Chocolate Jumbles,” and for good reason: they boast a wonderfully satisfying crunch thanks to crisp rice cereal, perfectly complemented by generous pockets of melt-in-your-mouth chocolate chips and chewy dried fruit. This particular recipe, cherished for years, is one that I occasionally overlook, much to my chagrin, because these cookies are simply spectacular!
The charm of these Jumble Cookies lies not just in their unique texture and flavor profile, but also in their heartwarming story. An award-winning creation, this recipe brings together familiar ingredients in an unexpected way, yielding a cookie that is both nostalgic and exciting. It’s the kind of treat that conjures childhood memories while simultaneously impressing even the most discerning palates. Whether you’re a seasoned baker or just starting out, these cookies promise a rewarding experience, culminating in a batch of irresistible, crispy, and flavorful delights that will quickly become a household favorite. Don’t let this gem slip your mind as it has mine; it’s a cookie journey worth embarking on time and time again.
The Sweet History and Origin of Jumble Cookies
The name “Jumble Cookies” itself often sparks curiosity. For a long time, I mistakenly believed it stemmed from the “jumble” or mix of diverse ingredients that these cookies contain. However, a deeper dive into culinary history reveals a more intriguing evolution. The term actually evolved from an older type of cookie known as Jumballs. These ancestral treats were traditionally rolled into intricate knots or rings and generously sprinkled with sugar, a far cry from the drop cookies we know today.
Over centuries, the cookie form underwent various transformations, leading to a multitude of “jumble” variations across different cultures and eras. This particular adaptation, a truly modern classic, brilliantly showcases how a traditional concept can be reinterpreted to achieve something extraordinary. Michael Reinhardt’s “Crispy Chocolate Jumbles” took the essence of a mixed-ingredient cookie and elevated it with textural contrast and a delightful flavor combination. It’s this unique approach that undoubtedly contributed to its prize-winning status, proving that sometimes, the best recipes are those that cleverly blend old traditions with new ideas. The name perfectly encapsulates the delightful chaos of flavors and textures, making each bite an adventure.
While the core of Michael Reinhardt’s award-winning recipe remains, I’ve made a few minor adjustments over the years to perfect these cookies for my own kitchen. These subtle tweaks enhance the overall experience without straying from the original charm. I introduced a touch of brown sugar, which adds a deeper, more molasses-like flavor and contributes to a chewier interior, contrasting beautifully with the crispy exterior. The salt content was also slightly increased, acting as a crucial flavor enhancer that brings out the richness of the chocolate and balances the sweetness. Furthermore, I incorporated some toasted nuts, typically pecans, for an added layer of nutty flavor and another pleasant textural dimension. The aroma of toasted nuts filling your kitchen is an extra bonus!
When it comes to baking, precise timing is key to achieving that ideal “crispy” texture. If you bake these cookies for the full 12 minutes as originally suggested, they will indeed be very brown and wonderfully crispy, perfect for those who love a firm cookie. However, through my own experimentation, I’ve found that 11 minutes often yields a more balanced cookie – still crispy at the edges but with a slightly softer, chewier center. It’s important to remember that oven temperatures can vary significantly, so monitoring your cookies closely during the last few minutes of baking is crucial. Look for golden-brown edges and a set center. A slightly underbaked cookie will be too soft, while an overbaked one might lose its delicate balance of textures. Keep a watchful eye to ensure your batch of Jumble Cookies reaches crispy perfection!
Why These Jumble Cookies Stand Out: Texture, Flavor, and Simplicity
What makes these Prize-Winning Jumble Cookies truly exceptional? It’s a combination of brilliant textural contrasts, a harmonious blend of flavors, and the relative simplicity of the recipe. Unlike many cookies that rely on a single dominant texture, these Jumbles offer a delightful complexity. The crisp rice cereal provides an unmistakable, airy crunch that contrasts beautifully with the tender, chewy cookie base. Then, you encounter the smooth, melty chocolate chips, followed by the tart and chewy bursts of dried cranberries or cherries, and finally, the earthy crunch of toasted pecans. Each bite is a multi-sensory experience.
Beyond texture, the flavor profile is equally compelling. The brown sugar not only adds moisture but also a subtle caramel note that deepens the overall sweetness. The vanilla extract provides a warm, inviting aroma, while the slightly increased salt perfectly balances the sweetness and enhances the chocolate’s richness. The choice of dried fruit is flexible, allowing you to tailor the tartness to your preference – cranberries offer a sharp tang, while dried cherries are sweeter. These ingredients don’t just coexist; they complement each other, creating a symphony of tastes that keeps you reaching for more.
Furthermore, despite their sophisticated taste and texture, these cookies are surprisingly straightforward to make. The steps are easy to follow, making them accessible even for novice bakers. The active prep time is minimal, and the baking process is quick. This combination of award-winning flavor, exciting texture, and ease of preparation makes these Jumble Cookies a truly invaluable addition to any baker’s repertoire. They are perfect for holiday cookie exchanges, afternoon treats, or simply satisfying a sweet craving with something truly special.
Tips for Baking Perfect Jumble Cookies Every Time
Achieving the perfect batch of these award-winning Jumble Cookies is easier than you think with a few helpful tips:
- Ingredient Temperature is Key: Ensure your unsalted butter is at true room temperature. This means it should be soft enough to indent with a finger but not greasy or melted. Room temperature butter creams beautifully with sugar, incorporating air that contributes to the cookie’s final texture.
- Measure Flour Accurately: The recipe calls for sifted or well-stirred all-purpose flour. If you’re weighing your flour, aim for 160 grams for optimal results. If measuring by volume, spoon the flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to too much dry ingredient. This small detail can significantly impact the cookie’s texture.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough cookies. The crisp rice cereal, chocolate chips, dried fruit, and nuts should be folded in gently at the very end.
- Customize Your Add-ins: While chocolate chips, dried cranberries/cherries, and pecans are classic, feel free to experiment! White chocolate chips, butterscotch chips, other nuts like walnuts or almonds, or different dried fruits such as apricots or golden raisins can all create delicious variations. Consider a sprinkle of cinnamon or nutmeg for a warm spice note.
- Baking Sheet Preparation: Lightly greasing your baking sheet or lining it with parchment paper is essential to prevent sticking and ensure even baking. Parchment paper also makes cleanup a breeze.
- Oven Calibration: As mentioned, oven temperatures can vary. If your cookies are consistently browning too quickly or not enough, consider getting an oven thermometer to check your oven’s accuracy. This small investment can save many batches of cookies!
- Cooling Process: Transferring the warm cookies to a wire rack immediately after baking is important. This prevents the bottoms from becoming soggy and allows air to circulate, promoting that desirable crispy texture.
- Storage: Store cooled Jumble Cookies in an airtight container at room temperature for up to 3-5 days to maintain their freshness and crispness.
By following these guidelines, you’ll be well on your way to baking batches of these extraordinary Jumble Cookies that truly live up to their “prize-winning” title.
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Recipe
Prize Winning Jumble Cookies
Anna
Pin Recipe
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
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Preheat oven to 350 degrees F (175°C).
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In a medium bowl, thoroughly stir or whisk together the all-purpose flour, baking soda, and salt until well combined. Set this dry mixture aside.
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Using an electric mixer (stand or hand-held) fitted with the paddle attachment, cream the room temperature butter and both sugars (granulated and brown) in a large bowl for about 3 minutes, until light and fluffy. Add the large egg and vanilla extract, beating for another 30 seconds until just incorporated. Make sure to stop and scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Finally, gently fold in the crispy rice cereal, semisweet chocolate chips, and dried cranberries (and toasted pecans, if using) until they are evenly distributed throughout the dough.
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Drop the cookie dough by well-rounded teaspoonfuls (or small cookie scoops) onto a lightly greased or parchment paper-lined baking sheet, leaving about 2 inches between cookies. Bake in the preheated oven for approximately 10-12 minutes, or until the edges are golden brown and the centers are set. For a crispier cookie, lean towards 12 minutes; for a slightly chewier cookie, closer to 11 minutes. Ovens vary, so keep a close eye on your cookies during the last few minutes. Once baked, carefully transfer the hot cookies to a wire rack to cool completely.
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This recipe typically yields approximately 4 dozen cookies when using rounded teaspoonfuls. If you prefer larger cookies and use tablespoons instead, you can expect to get closer to 3 dozen delicious cookies.
Notes
In conclusion, these Prize-Winning Jumble Cookies are much more than just a simple dessert; they are a testament to how classic ingredients, thoughtful adaptation, and a bit of baking finesse can create a truly memorable treat. Whether you’re making them for a special occasion, a casual get-together, or simply to enjoy with a cup of tea or coffee, their unique crispy texture and delightful medley of chocolate, fruit, and cereal will leave a lasting impression. Don’t hesitate to try this recipe and experience the joy of baking a cookie that has truly earned its esteemed title. Happy baking!