Sunday, February 9, 2014

Kitchen Sink Jumbles

From the kitchen of One Perfect Bite...I am as Rapunzel, but I've been imprisoned by an ice storm rather than a wicked witch or magic spell. The Silver Fox, God bless him, cleared the impressive length and breadth of our driveway, only to find a felled tree at the shared entrance to the road below. The owner of said tree did not share our zeal to remove storm debris and so we sit waiting for him to get his backfield in motion and move the darned thing out of the way. Until the tree is gone I, and by extension the blog, am completely dependent on the contents of my pantry for meals, ideas and photos.  Hence tonight's feature is for a  saucer-sized  cookie, that I call a Kitchen Sink Jumble. As you've probably guessed, they contain everything but  scouring pads, so their name is well-deserved. If you enjoy really sweet treats, you will enjoy this cookie. The jumbles are easy to make and they are good keepers, so if you have bits and bobs of ingredients left from your Christmas baking, this is a great way to use them up. Here is a base recipe that will get you started.  

Kitchen Sink Jumbles ...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

3/4 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1-1/2 cups unbleached all-purpose flour
1/4 cup cake flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking)
1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
1/2 cup white chocolate chips


1) Position two racks near center of oven and heat oven to 325 degrees F. Line three baking sheets with parchment.
2) In bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape bowl. Add egg, corn syrup, and vanilla and beat for 1 minute on medium speed. Mix in half of all-purpose flour on low speed until thoroughly combined, about 30 seconds to 1 minute. Scrape bowl. Briefly mix in remaining half of all-purpose flour. Sprinkle cake flour, baking soda, and salt into bowl and beat on low speed until well blended, about 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.
3) Using your fingertips, shape 2-oz. pieces of dough (about a scant 1/4 cup) into 2-inch-diameter disks that are 1/2 inch thick. Space them at least 2 inches apart on parchment-lined sheets. Bake until cookies’ edges and bottoms are golden and the centers feel dry on the surface but still soft inside, about 15 to 16 minutes. When baking two pans of cookies at once, switch position of pans after 8 minutes for even browning. Let cookies cool on baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer. Yield: 15 to 18 cookies.

Follow Me on Pinterest                    

                                                    Older Posts

                One Year Ago Today:                                                        Two Years Ago Today:
 Tomato Soup with Harissa and Cilantro Cream                                   Hanoi Noodle Soup

                Three Years Ago Today:                                                           Four Years Ago Today: 
                      Hot Fudge Sauce                                                                  Stilton and Apple Soup


T.W. Barritt at Culinary Types said...

Not a bad jumble of ingredients given the situation - sounds like these cookies are worth staying in for!

Beverly said...

Your neighbor would drive my husband crazy. He likes to "get it done".

Your cookies look so good. Lip smacking good!

From the Kitchen said...

Would you be interested in starting "what's left in the pantry during snow and ice storms" meal prep blog postings? My participation would be short and (maybe) sweet. Hope you are released soon from your tower soon.


Food, Fun and Life in the Charente said...

House bound by a tree, not much fun. Good job you have a good pantry!
These jumbles sound excellent. Hope your problem soon goes away... Diane

Kim G. said...

Love cookies with little bit of everything in:)

Big Dude said...

I'm not usually an oatmeal cookie fan, but with everything you put in these, I know I could go for them.

David said...

Mary, Wow! Lots of texture and flavors in these cookies, that's for sure... They sound and look great! Take Care, Big Daddy Dave

lindalou said...

Sure hope you can get out soon. This weather can make us all a little crazy.

Great idea for the cookies. Yum.

Alicia said...

These look like they would be so sweet and chewy! My favorite kinds of cookies.

I sure hope your neighbor has gotten his backside into motion by now! How frustrating that would be!


Did you have this for dinner? Sounds perfect. Hope you get out soon.


Diana said...

Hello, Mary,

Hope this finds you at least warm. We are without power, going on 4 days, but we still have faith in the 'powers' that be.

If we had a working oven I would bake these today. ;)

with a forecast of rain tomorrow, can a complete thaw be far away?

Related Posts with Thumbnails