Copycat Whole Foods Jumble Nut Cookies Recipes

COPYCAT WHOLE FOODS JUMBLE NUT COOKIES

Steps:

• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugars and butter. Scrape down the sides.
• Add egg and vanilla. Mix on medium until combined. Scrape down sides.
• In a medium mixing bowl, whisk together the salt, cinnamon, nutmeg, baking powder, baking soda, flour, and oats.
• With the mixer on low, add the flour mixture all at once. Mix on low until almost combined. Add in the chocolate chips, white chocolate chips, raisins, cranberries, almonds, and walnuts. Mix on low or with a spatula until combined and no more flour is visible.
• Chill the bowl with the dough in the refrigerator for at least two hours.
• Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
• Scoop 5 tablespoon portions of chilled dough on to the parchment paper lined baking sheets. Press each ball of dough gently with the palm of your hand to flatten into a cookie disc.
• Bake the cookies for 14-15 minutes until golden around the edges. Let cookies cool on sheet.

JUMBLE COOKIES

Steps:

• Line cookie sheet with parchment paper, foil or silicone.
• Preheat oven to 350°F
• Sift together flour, baking soda and salt, set aside.
• In large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Beat in sugars until combined.
• Beat in eggs and vanilla.
• Beat in as much of the flour mixture as you can and add any remaining flour by hand, if necessary.
• Stir in nuts, raisins, and chocolate pieces.
• Using 1/4 cup of dough for each cookie, drop dough about 3 inches apart onto cookie sheet.
• Bake in preheated oven for 12 to 15 minutes or until golden and set. The centers with be paler than the edges.
• Let cookies stand on cookie sheet for 5 minutes then transfer to a wire race; let cool.