Chocolate Chip Jumbles Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, brown sugar, 1 cup margarine, eggs, 2 teaspoons vanilla extract, and 1 teaspoon baking soda together in a bowl until combined. Stir in oats. Press 2/3 the mixture into the bottom of the prepared pan.
• Melt butterscotch, chocolate chips, and 2 tablespoons margarine in a saucepan over medium heat. Stir in condensed milk and 2 teaspoons vanilla extract until smooth. Pour into the baking pan; crumble remaining oat mixture on top.
• Bake in the preheated oven until set, about 25 minutes. Cool for at least 10 minutes. Cut into squares.

Steps:

• Mix all ingredients except flour and chocolate chips in mixing bowl. Can be done by hand or with electric mixer. Add flour 1/2 cup at a time. Dough will get stiff and sticky.
• Once mixed, add chocolate chips and mix through. Drop by Tablespoonful on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes.

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.

Steps:

• Make cookie dough by blending cookie mix, butter, egg and oats until soft dough forms. Reserve 1-cup cookie mixture for topping. Press remaining dough in bottom of ungreased 9-inch square pan.
• Microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Stir in whipping cream until blended. Spread chocolate mixture evenly over crust. Top with reserved cookie mixture. Sprinkle with peanuts.
• Bake at 375°F 25 to 30 minutes or until light golden brown and center is soft. Cool completely, about 1 hour.

Steps:

• Preheat oven to 350 degrees.
• Grease two cookie sheets or lime them with Silpat.
• In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
• Cream the butter and sugar in a large bowl.
• Add the eggs and vanilla; mix and scrape down the sides of the bowl.
• Add the flour mixture and mix until it is just combined.
• Add the white chocolate chips and pecans.
• If the dough is too stiff, wet your hands and finish mixing by hand.
• Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
• Wet it with warm water between scoops so the dough falls out easily.
• Press the dough balls down gently with your fingertips.
• Bake the Jumbles for 20 minutes.
• The cookies will be soft when they come out of the oven; do not overbake them.
• Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.

Steps:

• Mix soda into molasses then add brown sugar, eggs cinnamon, and cloves.
• Melt lard, butter and chocolate, then add to mixture.
• Sift in flour gradually, until stiff.
• Refrigerate to make dough hard and easy to roll.
• Roll out dough on floured surface until about 1/4 inch think.
• Cut using a "jumble cutter" (great grandma use to have these custom made) or cut ino 4 inch circles with a 1 inch hole in the middle. You can also use cookie cutters.
• Bake on ungreased cookie sheets for 7-9 minutes in 350 degree oven. The cookie edges will start to turn brown.
• Make a frosting with water and powdered sugar and frost cookies.
• Tip: If cookies dry out, place the heal of a piece of bread in the storage container.

Steps:

• 1. Chill dough if to soft. Drop by tablespoon or cookie scoop onto a greased cookie sheet. Bake just until, when touched lightly with finger, almost no imprint remains. Careful not to over bake.
• 2. *******************VARIATIONS**********************
• 3. 1) Butterscotch Jumbles- Follow above EXCEPT substitute brown sugar in place of granulated sugar.
• 4. 2) Coconut Jumbles-Follow above EXCEPT mix into the dough 1 cup of moistened shredded coconut.
• 5. 3) Orange Cream Jumbles- Follow above EXCEPT add 1 TBS of fresh orange zest and 1 tsp. of orange extract or 1 TBS. of fresh orange juice instead of vanilla. This would work with any fruit flavor, just adjust accordingly. Lemon or lime would be amazing !!!!
• 6. 4) Chocolate Cream Drops- Follow above EXCEPT stir into shortening mixture 2 squares (2 oz) melted unsweetened chocolate.
• 7. 5) Chocolate Cherry Drops-Mix into Chocolate Dough 2 cups of halved maraschino cherries.
• 8. 6) Fruit and Spice Drops- Follow original recipe EXCEPT sift with dry ingredients 1 tsp. cinnamon, 1/2 tsp. cloves, and 1/4 tsp. of nutmeg. Mix into the dough 1 cup of cut of dates or raisins and 1 cup of chopped nuts. You may omit what you don't like and add what you do !
• 9. ***Frosting****
• 10. Blend together 1 cup of sifted powdered sugar, 1/4 tsp. salt, 1/2 tsp. vanilla or flavoring of your choice, and add enough milk (approx. 1 TBS.) until right spreading consistency. Tint with food coloring if desired.
• 11. ****Lillian***** You can add more orange zest and either orange extract or juice to the frosting. But if you use fresh juice make sure and add it before the milk so you will know how much milk you need to add. If the frosting gets to thin, just add some more powdered sugar. Hope you enjoy this, it is sooo good. You could also do this with lemon or lime the same way.

Steps:

• 1. Cream together sugar and shortening until fluffy. Add in eggs and vanilla. Slowly add in flour, soda, and salt. When those are combined, add in the full bag of chocolate chips.
• 2. Drop teaspoons of dough onto a greased cookie sheet or a sheet lined with parchment paper. Bake at 375 for 8-10 minutes. The cookies should be barely beginning to brown on the edges. Let sit on the baking sheet for 1 minute, then remove to cooling racks. These will not spread like regular chocolate chip cookies.

Steps:

• Mix flour, baking soda and salt.
• Cream butter, margarine and sugars well.
• Beat in egg and vanilla.
• Stir in flour mixture alternately with oil until all is thouroughly mixed.
• Stir in corn flakes, oatmeal and chocolate chips.
• Chill dough about 1 hour before baking.
• Preheat oven to 350*.
• Drop by heaping tablespoonfuls onto ungreased cookie sheet about 3 inches apart.
• Bake for about 12 minutes until golden brown.
• Cool on racks.
• Makes about 40 4 inches cookies.