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WW Recipe of the Day: Old-Fashioned Crunchy Jumble Cookies
Nana’s crunchy jumbles are one of my favorite cookies from childhood that have stood the test of time. I love these crunchy cookies now as much as I did back then.
Did you know October 1 is Homemade Cookies Day, or that October is National Cookie Month?
On a more serious note, October is also National Breast Cancer Awareness Month.
Recipe Notes
So in honor of my now late grandmother, a breast cancer survivor, I made a batch of her crunchy jumble cookies today. They are a simple old-fashioned cookie made chewy, crunchy and sweet with rice crispies and raisins.
She got the recipe from her sister-in-law, My Great Aunt Esther, decades ago and makes them a few times a year.
Can you imagine still baking in your 90s? I hope to be! There is something so sweet and satisfying about baking and sharing cookies, I hope I never have to quit.
How Many Calories and WW Points in these Old-Fashioned Crunchy Jumble Cookies?
You should get about 48 crunchy jumbles from a batch. Each 2-cookie serving has about 120 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you’ve made these Low-Fat Crispy Jumble Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Nana’s Crunchy Jumble Cookies Recipe
Equipment
Ingredients
- 1-1/4 cups 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 crispies
- 1 cup raisins
Instructions
- Preheat oven to 350F. Lightly grease cookie sheets or line them with parchment. (My cookies turn out better since I switched to parchment years ago.)
- In a small bowl (affiliate link) combine the flour, baking soda, and salt.
- In a large bowl beat the butter and sugar with an electric mixer (affiliate link) until creamy. Add the egg and vanilla and mix well.
- Blend in the flour mixture.
- Stir in the rice crispies and raisins.
- Drop by teaspoons onto the prepared pans.
- Bake for 10-12 minutes. Let cool on the cookie sheet for 1-2 minutes and then transfer them with a spatula to a rack to cool completely. (Or enjoy warm)
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 3 PointsPlus (Old plan) The original recipe calls for either Rice Krispies or Special K. I used what was in the pantry – crispy brown rice cereal and white wheat flour instead of all-purpose.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was on the back of a 6 ounce bag of Nestle’s semisweet chocolate chips in the 1950’s. It was one of my favorites and ironically I found a bag with the recipe on it when cleaning out my mother’s hutch. Rice Krispies now has it on their website.
HELLO MARTHA,
IT’S SUNDAY, WE’VE JUST GOTTEN IN FROM CHURCH. PETE INSTRUCTED ME LAST NIGHT ON HOW TO ACTUALLY BE ABLE TO ‘FIND’ THINGS ON THE WEB; SO TODAY, WE HAVE DONE SO! JUST ENJOYED A SLIDESHOW OF 20+ PICS OF HIS NEW PALM SPRNGS RETREAT — IT’S BEAUTIFUL!! THEN, WE MOVED RIGHT ON TO YOUR WEBSITE AND FOUND AUNT ESTHER’S COOKIES! WE READ THE WHOLE THING; AND WE’RE PROUD OF YOU FOR ALL YOU DO!
HAVE DINNER IN THE OVER; AND HOPE TO TALK TO YOU LATER.
LOVE YA,
MOM & NANA