FUDGE JUMBLES (CHOCOLATE COOKIE BARS)
Oatmeal chocolate cookie bars with a fudgy/butterscotch center!
Provided by fancynancy
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 44.5 g, Cholesterol 21.1 mg, Fat 14.1 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 187.6 mg, Sugar 27.2 g
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.
GRANDMA WOLCOTTS CHOCOLATE JUMBLES (1912)
Great Grandma Wolcott and Aunt Grace would make these delicious frosted cookies. They are like a chocolate ginger bread cookie and a cup of milk tops them off. I make them for Christmas to share with family and friends, and usually double the recipe.
Provided by Irwin Family Favori
Categories Dessert
Time 2h
Yield 60 jumbles
Number Of Ingredients 10
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.
TRIPLE CHOCOLATE OATMEAL JUMBLES
This recipe was in today's paper. It won the grand prize in an "Ultimate Oatmeal Cookie" contest. It sounds really good and very simple to make. Can't wait to try it out!
Provided by lovindisney
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place margarine in large microwavable bowl; cover loosely with waxed paper.
- Microwave on high for 30 seconds or until melted.
- Cool slightly.
- Add remaining ingredients.
- Stir until well blended (dough will be very stiff) Drop dough by level 1/4 c, two inches apart onto ungreased cookie sheets.
- Flatten slightly.
- Bake 13-17 minutes, just until set.
- Do not overbake.
- Centers should be soft.
- Let stand on cookie sheet 1 minute.
- Transfer to wire rack to cool completely.
Nutrition Facts : Calories 209, Fat 11.1, SaturatedFat 3.4, Cholesterol 27.1, Sodium 236, Carbohydrate 26.1, Fiber 1.4, Sugar 13.7, Protein 3.6
PEANUT BUTTER JUMBLES
A peanut butter and banana snack cookie. Healthy and kinda like a muffin top. Great moist taste on the inside with a nice crisp covering. My son loves these for breakfast and I feel good letting him eat them :)
Provided by Barb O
Categories Breads
Time 25m
Yield 20 cookies, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mash bananas with peanut butter,water and sugar.
- Mix in bisquick and nuts.
- Drop by Tablespoons on greased cookie sheet and bake 15-20mins.
- You can get really creative with these and sub all kinds of things.
LEMON JUMBLES
Make and share this Lemon Jumbles recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 23m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Grease several baking sheets or coat with nonstick spray.
- In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda and salt, set aside.
- In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract.until light and well blended.
- Beat or stir in flour mixture until well incorporated.
- Gather up the dough and shape it into a ball.
- Cut it into quarters. Shape each quarter into a flat disc.
- Score each dish into quarters, then cut into 12 wedges.
- Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2"-5" long rope. Bring the ends of each rop together and press firmly to create a ring.
- Place on baking sheets, spacing 1 1/4" apart.
- Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes or just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
- using a spatula, immediately transfer the cookies to a wire rack to cool completely.
- GLAZE: in a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice, corn syrup almond extract(if using.and food coloring.till smooth and well blended. Thin the mixture with enough additional lemon juice to produce a thin glaze.
- Set the racks with cookies over wax paper to catch drips. dip top of each cookie into the glaze.shake off the excess --.
- Let stand until the glaze completely sets.about 1 hour.
- For an extra special look.once the cookies are glazed, add a little food coloring to leftover icing to intensify the hue, slightly -- then pipe or drizzle zigzagged lines across the cookie tops for an easy but effective contrasting garnish.
Nutrition Facts : Calories 938.2, Fat 48.1, SaturatedFat 29.7, Cholesterol 174.9, Sodium 328.7, Carbohydrate 116.8, Fiber 2.5, Sugar 50.6, Protein 11
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