Chewy Chocolate Jumbles

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


  1. Preheat oven to 350 degrees.  Sift together flour, baking soda, and salt in a small bowl.  Set aside.
  2. Mix the butter and sugar together in a large bowl until creamy, about 3 minutes.
  3. Beat in egg and vanilla until light and smooth, about 3 minutes.
  4. Add the dry ingredients to the wet ingredients.
  5. Stir in oatmeal, chocolate chips, and almonds, working together a bit at at time.
  6. 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!

4 thoughts on “Chewy Chocolate Jumbles

  1. Pingback: Triple Chocolate Chip Cookies for Willie | Scissors & Sage

  2. Pingback: Project Roundup: Holiday Inspiration! | Scissors & Sage

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