"Jumble cookies are filled with goodies such as nuts, chocolate and raisins. Courtesy of Zov Karamardian’s famous Tustin Bakery & Café located in Tustin, California."
1 3/4 cups whole almonds
1 1/2 cups pecan halves
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
10 oz. (2 1/2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cups (packed) golden brown sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 12-oz. package Hershey’s dark chocolate chips
2 cups raisins
Parchment paper or nonstick vegetable-oil cooking spray
Preheat oven to 350°F. Place almonds and pecans on a heavy, large baking sheet and bake until golden brown and fragrant, about 11 minutes, stirring halfway through. Cool completely. Coarsely chop almonds and pecans, then set aside.
Stir flour, baking soda and salt in a medium bowl. Using a mixer, beat the butter, sugar and brown sugar in a mixing bowl until well blended, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla. On low speed, gradually add flour mixture, beating just until incorporated (do not over mix or the cookies will be tough). Mix in chocolate chips, raisins and then lastly, the chopped nuts.
Line four large baking sheets with parchment or spray with nonstick cooking spray. Using ½ cup of dough for each cookie, space evenly forming 5 mounds on each sheet. With the palm of your hand, lightly press on the dough to flatten. Bake cookies until golden brown and the very center is still pale golden, about 15 minutes. Let cool on baking sheet for 5 minutes. Transfer to a rack and cool completely.
Do ahead tip: The dough freezes well (up to 7 days before baking). The cookies are fantastic for shipping. Tightly sealed cookies keep for up to 3 days.
Zov’s kitchen note: Measure nuts whole before toasting. It’s easier to chop toasted nuts. Dried cherries or dried cranberries can stand in for the raisins. A 4-ounce ice cream scoop makes mounding the dough onto the baking sheet quick and easy.