Name: Grandma's Jubilee Jumbles
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1/4 Cup Unsalted Butter, soft ((57 g)); 1/2 Cup Brown Sugar ((100 g)); 1/4 Cup Granulated Sugar ((50 g)); 1 Large Egg; 1/4 Cup Evaporated Milk ((63 ml)); 1/2 tsp Vanilla Paste or Extract; 1 1/4 Cup All-Purpose Flour*or 1:1 GF Flour ((170 g)); 1/4 tsp Baking Soda; 1/2 tsp Kosher Salt; 1/2 Cup Hazelnuts, toasted &. chopped ((65 g)); 3 Tbl Evaporated Milk ((45 ml)); 1 Cup Powdered Sugar ((130 g)); 1 Tbl Cocoa Powder

Hazelnuts and chocolate? Say no more! My grandma’s jubilee jumbles are soft, chewy, and super easy to make. They’re perfect for your cookie craving.

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Ingredients & Equipment Needed For This Recipe

Ingredients:

Cookie Dough

Unsalted Butter– Needs to be softened.
Brown Sugar
Granulated Sugar
Large Egg– Make sure your egg is at room temperature so that it incorporates into the butter and sugar better.
Evaporated Milk– The chocolate glaze also calls for evaporated milk so make sure to save some out for that as well.
Vanilla Extract or Paste
All-Purpose Flour– Can make this a gluten-free recipe by replacing with your favorite 1:1 ratio GF flour. I’d also suggest an extra 1 tsp for this recipe to help retain the chewiness to the cookie.
Baking Soda
Kosher Salt
Roasted & Chopped Hazelnuts– You can use any nut of choice. I wanted to go for a Nutella vibe so go with whatever nut you like! *To Toast: Set oven to 325 and cook for 10-15 minutes or until the nuts turn a light brown. Let cool and chop the needed amount.*

Chocolate Glaze

Evaporated Milk
Cocoa Powder
Powdered Sugar

Equipment:

Set of Measuring Cups & Spoons (Liquids too) OR a Digital Kitchen Scale if using Metric
Hand or Stand Mixer– Best for really creaming the ingredients together to produce a nice and chewy cookie.
2 Extra Mixing Bowls– One small for the chocolate glaze and one medium for the dry ingredients
Rubber Spatula– Scraping the bowl is your biggest asset to your best cookie!
Whisk– Mixing the dry ingredients as well as the glaze. Just make sure to rinse it off in between mixings.
Standard Size Cookie Scoop– I use a 1 oz cookie sheet for almost all my cookies! If you’d like a slightly larger cookie I’d suggest 1.5-2 oz scoops. Just be aware that baking times and servings will be different.
Sheet Pan or Cookie Sheet- Bake the cookies.
Parchment Paper– Make sure they don’t stick to the sheet pan.
Metal Spatula– Or silicon, just one to get the cookies off the sheet tray.
Cooling Rack- For before and after glaze. Just in case some glaze drips off.

How to Make Grandma’s Jubilee Jumbles

Step One:

In a large mixing bowl, mix together the butter, both sugars, vanilla, and egg well.

Step Two:

Add in the evaporated milk and whisk to combine.

Step Three:

Add in the all of the dry ingredients and fold together.

Step Four:

Chop the toasted hazelnuts until about pea sized pieces.

Step Five:

Scoop onto parchment lined baking sheet and bake at 375° F for 12 minutes.

Step Six:

While the cookies are baking make the chocolate glaze in a bowl big enough to dip the cookies

Step Seven:

Once cooled slightly, dip the cookies in the chocolate glaze. Let sit 10 minutes and enjoy!

grandma's jubilee jumbles on parchment paper with toasted hazelnuts

My Kinda Professional Tips For Grandma’s Jubilee Jumbles

Toast and chop your nuts FIRST. That way they’re ready to go when you need them for the recipe.
Let the dough chill. This is a pretty wet cookie dough, so it needs so time to just hand out and become scoop-able.
Dip the cookies in the glaze while they’re still warm. This will help them stick a little better. I’d suggest letting them cool 5-10 minutes before handling. Remember they’re super soft still so be careful!
My grandma’s jubilee jumbles will keep at room temperature in a close-able container for up to 5 days. The dough will keep in the fridge in a close-able container for the same time.