Oatmeal Jumbles
This recipe isn't historical, but does go back to my father's journal of the 1930's. In the journal it's called a "Hokey Pokey". I always thought that having all your favorite cookie ingredients rolled into one cookie was a good thing. So when I was manufacturing cookie mixes, I made this, with some minor adjustments and named it a "Jumble".
Ingredients
- 1/2 cup Butter (113g)
- 1/2 cup Dark Brown sugar (110g)
- 1/4 cup Granulated sugar (58g)
- 1 Large egg
- 1 tsp Vanilla extract (4.3g)
- 2/3 cup All purpose flour (85g)
- 1/2 tsp Baking soda (3g)
- 1/2 tsp Salt (3g)
- 1/2 tsp Nutmeg (2g)
- 1 tsp Cinnamon (3g)
- 1/2 cup Raisins (70g)
- 1/2 cup Semi Sweet chocolate chips (58g)
- 1/2 cup Sweet shredded coconut (60g)
- 1 1/2 cup Old Fashion rolled oats (114g)
- 1/2 cup Chopped Walnuts or Pecans (60g)
Instructions
- Combine the flour, baking soda, salt, nutmeg, cinnamon and set aside.
- Place the room temperature butter, along with both the granulated sugar and brown sugar in the bowl of your electric mixer. Beat at medium speed (using the paddle attachment) until the mixture is light and fluffy.
- Add the Vanilla extract, beat another minute, then add the egg.
- Scoop in the flour mixture, beat at low speed for just a minute. You may have to stop to scrape down the sides of the bowl, but try not to mix any more than necessary to combine all the ingredients.
- Finally, mix in the raisins, nuts, chocolate chips, coconut and oats, and mix until completely blended into the dough.
- Line your baking sheet with parchment, and using a teaspoon, or small ice cream scoop, place heaping teaspoons full of cookie dough about 2 inches apart. Bake the cookies in a preheated oven, at 325° degrees for Convection and 350° degrees for Standard, for 10 to 12 minutes, or until cookies are golden brown around the edges and the centers are baked.Store cooled baked cookies in an airtight container. You may also freeze the cookie dough for up to one month.