D id you know October 1 is Homemade Cookies Day or that October is National Cookie Month? Many foods have days honoring them, including many different kinds of cookies. On a more serious note, October is also National Breast Cancer Awareness Month. So in honor of my 91-year-old 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 can. There is something so sweet and satisfying about baking and sharing cookies I hope I never have to quit.
Nana’s Cruncy Jumble Cookies Recipe
The recipe calls for either Rice Crispies or Special K. I used what was in the pantry - crispy brown rice cereal and white wheat flour instead of all-purpose.
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
Preheat oven to 350 F. 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 combine the flour, baking soda, and salt. In a large bowl beat the butter and sugar with an electric mixer 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)