I’ve been thinking about my grandma a lot lately. She’s been gone for four years and I miss her a lot. My grandma was a great baker, especially cookies. She made terrific chocolate chip cookies, oatmeal raisin cookies, peanut butter cookies, molasses cookies, and many more varieties. One of her more unique cookie recipes was for crunchy jumble cookies, which we all called Rice Krispies cookies. For whatever reason, my grandma couldn’t pronounce Rice Krispies so she called them rice kripky cookies.
I have her original copy of the recipe that she cutout of a magazine. Unfortunately, after she gave it to me our dog at the time, Fagan, tore it to pieces (which was quite unusual for him!). My dad painstakingly put it back together.
I haven’t made these in forever and I thought that it would be nice to bake up a batch this week. They are super easy to make and I usually have most of the ingredients on hand. It also doesn’t make a ton, some of my other recipes make four dozen or more. Sometimes you want cookies, but not that many. The recipe is below, I hope you like it!
Crunch Jumble Cookies
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
Pre-heat oven to 350° F. Lightly spray two cookie sheets with baking spray (you could also grease with butter).
Stir together the flour, baking soda, and salt in a small bowl. Set aside.
Mix butter and sugar together in the bowl of a mixer until light and fluffy. Add egg and vanilla extract. Mix well. With the mixer on low, slowly add the dry ingredients, mix only until everything is incorporated.
Stir in Rice Krispies cereal and chocolate chips. Drop spoonfuls (I used a 1 1/2 Tablespoon scoop) onto prepared cookie sheets. Bake for 12-14 minutes until golden brown around the edges. Remove from cookie sheets immediately and cool on wire racks. Makes 24-28 cookies.