This is a candy bar. 
I did not make this.
I did make a Jumble. It is all of this and better.
The Jumble is, I can’t even really describe it as a cookie because there is definitely more non-cookie than cookie in it.
I have no idea how this even stayed together when I mixed the batter. It is Almonds, Pecans, Chocolate Chips and Rasins and some batter.
IT IS A BOMB!
And a good one at that. Every single bite is nutty, chocolatey and raisiny. Its crunchy, kind of gooey and just a hint of the actual soft cookie hiding among the mix-ins. This is like breakfast lunch and dinner all wrapped up in one delicious nugget.
Yes – this is the actual cookie that I just blathered on and on about..
OK, maybe I exaggerated about the batter, yes it looks pretty cookie-like. But looks can be deceiving, that little outside show of cookieness is deceiving.
EVERY. BITE. IS. PURE. GOODNESS.
Side note.
As I mentioned in the Cranberry Chocolate Chipper, buy rasins in bulk not in the box. I bought Jumbo Flame Rasins at Sprouts. One of my Cookie Monsters said “the rasins were as big as a thumb.”
JUMBLES
Makes: Thirty-six 2-1/4 inch round cookies
Oven Temperature: 325˚F/160˚C for the nuts; 3505˚F/190˚C for the cookies
Baking Time: 5 minutes for the nuts; 14 to 16 minutes for the cookies (for each of two batches)
Leave it to David Shamah to create a cookie that is the perfect marriage of a chocolate chip cookie and chunky candy bar. The cookie is chock full of nuts, chocolate chips, and the tangy sweetness of raisins, with just enough dough to hold it all together. I even enjoy it as a breakfast cookie!
Special Equipment Two 17 by 14 inch cookie sheets, no preparation needed or lined with parchment; A 1-3/4 inch cookie scoop or tablespoon
Preheat the Oven
Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 325˚F/175˚C.
Mise en Place
* Toast and Chop the Nuts: Divide the almonds and pecans on a baking sheet and bake for 5 minutes. Cool completely. Use a sharp knife to chop each one separately into very coarse pieces. I like to cut the almonds in halves and the pecans in thirds.
* Raise the temperature to 350˚F/190˚C.
* Thirty minutes to 1 hour ahead, cut the butter into tablespoon size pieces. Set on the counter to soften.
* Thirty minutes ahead, into a 1 cup/237 ml glass measure with a spout, weigh or measure the egg. Whisk in the vanilla extract. Cover tightly with plastic wrap and set on the counter.
* In a small bowl, whisk together the flour, baking soda, and salt.
* In a medium bowl, stir together the nuts, chocolate chips, and raisins.
Make the Dough
1) In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugars on medium speed for 2 to 3 minutes until lighter in color and fluffy.
2) Gradually add the egg mixture and beat until incorporated. Scrape down the sides of the bowl.
3) On low speed, gradually beat in the flour mixture, just until incorporated, scraping down the sides of the bowl as needed.
4) Add the nut mixture and beat until incorporated and the dough holds together.
5) Divide the dough in half, about 585 grams each. Wrap each piece in plastic wrap and flatten into a 6 inch disc. Refrigerate for about 30 minutes or until firm enough to shape.
Roll the Dough into Balls
6) Scoop out 18 pieces of dough (a rounded scoop/32 to 33 grams). Roll each piece of dough firmly between the palms of your hands to form a 1-5/8 inch ball.
7) Place the balls 1-1/2 inches apart on a cookie sheet. Press them down to 2 inches wide.
Bake the Cookies
8) Bake for 10 minutes. Rotate the cookie sheet halfway around. Continue baking for 4 to 6 minutes, or until golden brown but still soft.
Cool the Cookies
9) Set the cookie sheet on a wire rack and let the cookies cool for 3 to 5 minutes until firm enough to lift from the sheet. Use a thin pancake turner to transfer the cookies to another wire rack. Cool completely.
10) Repeat with the second batch.
Store Airtight: room temperature, 2 weeks; refrigerated, 1 month; frozen, 3 months.
Baking Gems
* A larger amount of baking soda is needed for this recipe because the dough carries so many nuts, chocolate, and raisins, it needs to puff up around them to hold it all together. If dropped from the scoop the baked cookies will have a rougher, more jumbled effect, but some tend to split or separate.
* Use your favorite chocolate chips. Mine are Valrhona dark chocolate chips 52% and 60%, and Ghiradelli bittersweet chips 60%.
* If the raisins are dry, sprinkle them with hot water and allow them to sit covered for a minimum of 30 minutes to soften.