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Baking In The Queen's Kitchen: Crispy Chocolate Jumbles

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 egg

1 t. vanilla

2 C. crisp rice cereal

1 C. semi-sweet chocolate chips


½ C. dried chopped cranberries or cherries or banana chips


  1. Heat oven to 350 degrees.  Sift together flour, baking soda, and salt in a medium bowl; set aside
  2. 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.
  3. Drop dough onto lightly greased cookie sheet or a silpat using a tablespoon or cookie scoop.  Bake until golden, about 10-12 minutes.
  4. Transfer to wire cookie sheet to cool.
  5. Enjoy!