SDLGBTN's new resident baker, Michael M. Reinhart, begins his column series by sharing a favorite from his grandmother's kitchen.
My grandmother made these cookies for me on rainy days or snowy days, depending on the season. I have such fond memories of helping her in the kitchen, although sometimes I was just in her way to be honest.
I started making these on my own after she died in 2003 and they have been a favorite of everyone who have tried them. It’s important to keep family recipes alive for the next generation to appreciate. Love ya Betty!
Crispy Chocolate Jumbles
Makes about 3 dozen
1 ¼ C. all purpose flour
½ t. baking soda
1/8 t. salt
1 stick (1/2 C.) butter, softened
1 C. sugar
1 t. vanilla
2 C. crisp rice cereal
1 C. semi-sweet chocolate chips
½ C. dried chopped cranberries or cherries or banana chips
- Heat oven to 350 degrees. Sift together flour, baking soda, and salt in a medium bowl; set aside
- Beat the butter and sugar together in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in egg and vanilla until light and fluffy, about another 3 minutes. Stir in the flour mixture then add the cereal and chocolate chips and dried fruit (if using) and stir until just mixed in.
- Drop dough onto lightly greased cookie sheet or a silpat using a tablespoon or cookie scoop. Bake until golden, about 10-12 minutes.
- Transfer to wire cookie sheet to cool.