Jumble Cookies
Get ready to fall in love with the ultimate sweet-and-savory treat—Jumble Cookies! Packed with an irresistible medley of textures and flavors, these cookies combine hearty old-fashioned rolled oats, melty semi-sweet chocolate chips, crunchy chopped walnuts, and tart dried cranberries in every delicious bite. A hint of ground cinnamon adds warmth, while optional shredded sweetened coconut takes these cookies to an extra indulgent level. Perfectly soft in the center with golden, crisp edges, Jumble Cookies are ideal for satisfying snack cravings, sharing at potlucks, or making ahead for lunchbox treats. Ready in under 30 minutes, this easy recipe is a delightful twist on the classic oatmeal cookie, bringing together your favorite pantry staples for a truly unforgettable dessert.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 2 unit Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Old-fashioned rolled oats
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Chopped walnuts
- 0.75 cup Dried cranberries
- 0.5 cup Shredded sweetened coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a handheld or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Stir in the rolled oats, chocolate chips, chopped walnuts, dried cranberries, and shredded coconut (if using) with a wooden spoon or spatula until evenly distributed.
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
5725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.8 g | 300% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 868.2 g | 316% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 509.5 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 477 mg | 37% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 1817 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
