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

Ingredients:

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

Directions:

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