1 1/3 cup flour
1/2 cup (4 oz) Finlandia Premium Imported Salted Butter, at room temperature
1 cup sugar
1 egg, at room temperature
1/4 teaspoon vanilla
1/2 cup large unsweetened coconut flakes/chips
1/4 cup dried blueberries
1/2 teaspoon baking powder
2/3 cup semisweet chocolate chips
Preheat the oven to 350°. Line 2 cookie sheets with parchment paper or a silipat.
In a medium sized bowl, whisk together the dry ingredients. Set aside. In a large bowl or bowl of a stand mixer, beat the butter and sugar together until light and fluffy using a stand or electric handmixer. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms.
Fold in the chips, coconut, and blueberries.
Form cookies by dropping 1 heaping teaspoon of dough two inches apart.
Flatten slightly then bake until light brown on the bottom, about 12-13 minutes.
Slide them out on the parchment paper onto a wire rack and allow them to cool 1-2 minutes on the parchment or silipat on the wire rack before removing the parchment and allowing them to cool directly on the wire rack.
Cool completely before storing in air-tight containers.
Traditionally jumbles are made with dried fruit, nuts and spices. I used dried blueberries (raisins are more typical but they are the devil's fruit), cocoNUT and chocolate because, well, that's what I like and I can. Using fresh tasting, Finlandia Premium Imported Salted Butter gave me a craggy, soft, surprisingly light cookie that everyone who tried it loved. I know it is somewhat unusual to use salted butter in a cookie but jumbles are a historical cookie (think Martha Washington) and salted butter was often used in cookies back then.
I'm not sure if it was the salt or the insanely soft, creamy texture of the butter (made from Finnish cows that their farmers treat like family!) but the dough whipped up super fast and was great to scoop. It didn't get stuck in my cookie scoop once! I can't wait to make these cookies again, maybe swapping the blueberries for cranberries for Thanksgiving?