PEANUT BUTTER CANDY JUMBLE COOKIES
Calling all chocolate and peanut butter lovers! You can stir up sweet satisfaction in minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by 1/4 cupfuls onto ungreased cookie sheet.
- Bake 12 to 18 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Fat 3, ServingSize 1 Cookie, TransFat 0 g
M&M JUMBLE COOKIES
Make and share this M&M Jumble Cookies recipe from Food.com.
Provided by ThatJodiGirl
Categories Drop Cookies
Time 25m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees .
- In a bowl, beat butter and sugars until light and fluffy .
- Add egg .
- Combine flour and baking soda; blend into creamed mixture .
- Stir in M & M's baking bits, raisins and nuts .
- Drop rounded tablespoonfuls (1 1/2 inch balls) about 2 inches apart onto greased cookie sheets .
- Bake 13 to 15 minutes .
- Cool 2 to 3 minutes on cookie sheet before transferring to wire racks to cool thouroughly .
- Store in tightly covered container .
BUTTER JUMBLE COOKIES
Make and share this Butter Jumble Cookies recipe from Food.com.
Provided by dannyboy22
Categories Dessert
Time 1h30m
Yield 24-30 cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar together.
- Blend in eggs and milk.
- Blend in flour, baking soda, and cream of tartar. 4 cups of flour is the quantity from the original recipe. I find that I need to add a little more flour to get a better consistency for rolling out the dough.
- Chill for 1 hour.
- Roll and cut as desired. I like to roll them out a little thin. This makes them crispy like my grandmother used to make. Use a well floured surface and rolling pin to prevent the dough from sticking.
- Place on a lightly greased or nonstick cookie sheet.
- Sprinkle with colored sugar sprinkles.
- Bake 10 to 12 minutes in a preheated 350°F oven.
Nutrition Facts : Calories 216.5, Fat 8.4, SaturatedFat 5.1, Cholesterol 36.3, Sodium 128.1, Carbohydrate 32.8, Fiber 0.6, Sugar 16.7, Protein 2.9
JUMBLE COOKIES
These are amazing giant cookies that are chock full of everything good - almonds, pecans, chocolate chips and raisins. My dh, who can't stand raisins, couldn't keep his hands off of these cookies. Don't chop your pecan halves and leave the almonds in larger pieces as well. You're going to love these!
Provided by angie_pangie
Categories Dessert
Time 47m
Yield 1 cookie, 36 serving(s)
Number Of Ingredients 12
Steps:
- Line cookie sheet with parchment paper, foil or silicone.
- Preheat oven to 350°F
- Sift together flour, baking soda and salt, set aside.
- In large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in sugars until combined.
- Beat in eggs and vanilla.
- Beat in as much of the flour mixture as you can and add any remaining flour by hand, if necessary.
- Stir in nuts, raisins, and chocolate pieces.
- Using 1/4 cup of dough for each cookie, drop dough about 3 inches apart onto cookie sheet.
- Bake in preheated oven for 12 to 15 minutes or until golden and set. The centers with be paler than the edges.
- Let cookies stand on cookie sheet for 5 minutes then transfer to a wire race; let cool.
Nutrition Facts : Calories 267.2, Fat 15.6, SaturatedFat 6.1, Cholesterol 27.6, Sodium 109.5, Carbohydrate 30.2, Fiber 2.4, Sugar 19.7, Protein 3.7
PEANUT BUTTER JUMBOS
Oats, peanut butter and chocolate make these soft, chewy cookies hearty and nutritious. My whole family agrees this recipe is a real winner. -Deborah Huffer, Staunton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk oats and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and baking bits., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until edges are browned. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL JUMBLE COOKIES
I combined a favorite bar recipe and cookie recipe to come up with these cookies. They stay chewy and keep well.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the oats, flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in walnuts, chips and cranberries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 71mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
JUBILEE JUMBLE COOKIES
This light, cake-like cookie with a delicious glaze (I prefer it without nuts). We only make these during Christmas time, but you can make these whenever.
Provided by Piemaster
Categories Dessert
Time 25m
Yield 28-36 cookies, 14-18 serving(s)
Number Of Ingredients 14
Steps:
- For Cookies: Preheat oven to 375º. Mix shortening, sugar, and eggs thoroughly. Blend in sour cream and vanilla. Combine flour, salt, and baking soda in a separate bowl, then add to the mixture. Mix thouroughly and chill dough if too soft to handle. Drop rounded teaspoons full of dough onto a greased cookie sheet approximately 2 inches apart. Bake for 10 minutes or until there are no more imprints in the dough.
- For Glaze: Melt butter until golden brown, remove from heat. Mix in powdered sugar and vanilla. Add hot water to obtain glaze consistency; glaze should spread/flow smoothly on cookies(Should not be as thick as for icing). Glaze cookies.
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