Published · Last updated · By Martha McKinnon · 2 Comments
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WW Recipe of the Day: Old-Fashioned Crunchy Jumble Cookies
Nana's crunchy jumbles are one of my favorite cookies from childhood that have stood the test of time. I love these crunchy jumbles now as much as I did back then.
Nana's Old-Fashioned Crunchy Jumble Cookies
Did you know October 1 is Homemade Cookies Day or that October is National Cookie Month?
So in honor of my 91-year-old grandmother, a breast cancer survivor, I made a batch of her crunchy jumble cookies today. They are a simple old-fashioned cookie made chewy, crunchy and sweet with rice crispies and raisins.
Crunchy Jumble Cookies Cooling on Wire Rack
She got the recipe from her sister-in-law, My Great Aunt Esther, decades ago and makes them a few times a year.
Can you imagine still baking in your 90s? I hope to be! There is something so sweet and satisfying about baking and sharing cookies, I hope I never have to quit.
How Many Calories and WW Points in these Old-Fashioned Cookies?
You should get about 48 crunchy jumbles from a batch. Each 2-cookie serving has 120 calories and:
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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In a large bowl beat the butter and sugar with an electric mixer(affiliate link) until creamy. Add the egg and vanilla and mix well.
Blend in the flour mixture.
Stir in the rice crispies and raisins.
Drop by teaspoons onto the prepared pans.
Bake for 10-12 minutes. Let cool on the cookie sheet for 1-2 minutes and then transfer them with a spatula to a rack to cool completely. (Or enjoy warm)
Recipe Notes
The recipe calls for either Rice Crispies or Special K. I used what was in the pantry - crispy brown rice cereal and white wheat flour instead of all-purpose.
Serving size: 2 cookies
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
6*SmartPoints (Green plan)
6*SmartPoints (Blue plan)
6*SmartPoints (Purple plan)
3*PointsPlus (Old plan)
Nutrition Facts
Nana's Crunchy Jumble Cookies Recipe
Amount Per Serving (2 cookies)
Calories 120Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 20g7%
Fiber 0g0%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like Nana's Crunchy Jumble Cookies you might also like:
Crock Pot Rice Krispie Treats
Rice Krispie Date Balls
Wheaties Coconut Cookies
Old Fashioned Wheaties Cherry Blinks
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
More about Martha McKinnon
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Soft-baked cookies are often made using a solid fat with a higher melting point, which prevents the cookie from spreading while baking. The result is a thicker, softer, chewier cookie. Another simple trick for softer cookies is to use chilled dough.
Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch. That's right, the flavorless thickening agent used for soups, stews, and curries is also the secret weapon for baked goods that boast a silky-smooth mouthfeel.
Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge. Baking your cookies right after making the dough will encourage them to spread in the oven, resulting in an extra-crispy cookie.
Yolks also act as an emulsifier, making a creamy dough even before it's baked. Egg whites, on the other hand, can have a drying effect. A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs.
A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.
Room temperature: Use airtight containers, cookie jars, or plastic bags to prevent air exposure and moisture loss. Keep cookies in a cool, dry area. Refrigerated: Use airtight containers or sealed plastic bags to store cookies in the fridge. Monitor the moisture level to avoid condensation.
Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.
Why are store bought cookies crunchier than homemade? - Quora. As Quora User says, it's about moisture. More moisture means less crunchiness. You can make your cookies crunchier by using ingredients with less water.
Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom.
In this recipe we're using cornstarch instead of baking powder. Cornstarch has a unique ability to add tenderness and moisture to baked goods. In this recipe, it helps create a delightful melt-in-your-mouth texture that sets these cookies apart from the rest and makes them extra chewy.
For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.
There are a few common methods for softening cookies, including microwaving them, heating them in the oven, and placing them in an airtight container with a slice of bread.
Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer. Use just a tablespoon for a regular batch of tasty cookies.
Once it's clear that you do have limp cookies or less-than-crispy crackers, put them back into a preheated 300° F or 325° F oven, regardless of the original (presumably higher) baking temperature. I tend to use 300° F for items that can't afford to get darker, and 325° if a little extra color won't hurt.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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