There isn’t anything quite like having cookies on hand, and these bite-sized wonders are perfect for on the go or at home! They are soft and chewy, and definitely leave you wanting more. These cookies are a take on a 2007 recipe published in the Chicago Tribune by Michael Reinhart.
After a few adjustments, this is the recipe that Anne and I used:
Chewy Chocolate Jumbles (adapted from Michael Reinhart)
Prep time: 20 minutes | Baking time: 10 minutes per batch | Yields: 52 bite-sized cookies
- 1 1/4 cups flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 stick of butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups chopped oatmeal
- 1 1/4 cups semi-sweet & dark chocolate chips
- 1/2 cup sliced almonds
- Preheat oven to 350 degrees. Sift together flour, baking soda, and salt in a small bowl. Set aside.
- Mix the butter and sugar together in a large bowl until creamy, about 3 minutes.
- Beat in egg and vanilla until light and smooth, about 3 minutes.
- Add the dry ingredients to the wet ingredients.
- Stir in oatmeal, chocolate chips, and almonds, working together a bit at at time.
- Form tablespoonfuls on a non-stick baking sheet. Bake for 10 minutes, and transfer cookies to a cooling rack.
Note: While the cookies may not appear to be done, they set and cool to perfection!
From Scissors & Sage
Do you have a favorite chocolate chip cookie recipe? Happy baking!
I’ll take two dozen
I’ll make them the next time I am home!
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