There’s something wonderfully old‑fashioned and comforting about a cookie that feels like it came straight from your grandmother’s kitchen — and these Nut Jumbles are exactly that kind of treat. Chewy, tender, and generously filled with sweet shredded coconut and toasted nuts, they’re the sort of weekend bake that fills the house with warmth and nostalgia.
Each cookie is topped with a glossy brown‑butter glaze that melts into the warm tops as soon as they come out of the oven, adding both incredible flavor and that signature chewy finish. It’s the kind of simple, homely indulgence that makes you pause for a moment of pure pleasure — the sort of bake your granny might have made “just because.”
If you love cookies with texture, richness, and a touch of nostalgia, these Nut Jumbles are sure to become a new favorite.
The weekend is ahead. It's time to pull out the stops a tiny bit and bake something the family will enjoy. A tiny treat, a bit of an indulgence. Something like these fabulous Nut Jumbles. A deliciously moreish cookie that is a jumble of coconut and toasted nuts, topped with a shiny and sweet, incredibly tasty browned butter glaze.
These truly are wonderful cookies. If you can eat just one of them you are a much better man than I Gunga Din! They are nice and chewy . . . and stogged full of lovely shredded sweetened coconut. In a pinch you can use desiccated, but the cookies will be a bit dry and will not have the best texture. Shredded sweetened really is best.
You can use either toasted walnuts or pecans. Today I used pecans. Both are equally as delicious.
I always toast my nuts before baking with them. Toasting really does enhance their nuttiness and freshens them up a lot. You can also do this well ahead of time and keep them frozen until you want to use them. Just bring them to room temperature first.
10 minutes or so in a moderate oven does the trick just nicely. Just bang those nuts onto a baking sheet and into the oven. 180*C/350*F/gas mark 4. They will smell lovely and nutty. Let them cool before chopping. If I don't have some stored in the freezer, I will usually do this a day or so before I know I am going to bake with them. But you can also do it on the day, just make sure they are thoroughly cool before using them. Mmm . . . there is something about toasted nuts in a cookie that ticks all my flavor boxes.
Don't get me started on this browned butter glaze. Oh boy . . . that really tips a delicious cookie over the edge into FAB-U-LOUS!! You need to put it on the cookies almost as soon as they come from the oven, while they are still hot. It will be kind of thick, but the heat from the cookies will make it quite spreadable. Try not to lick your fingers too many times . . . The glaze helps to keep them nice and chewy, so its purpose is really a two-fold one . . . taste and texture.
This is the kind of cookie your granny would have baked. Just coz she loves you and you are such a good little girl/boy. There is nothing like lovin' from the oven to make you feel all warm and toasty inside!! A glass of ice-cold milk is the perfect compliment to be enjoyed with these!
INGREDIENTS NEEDED
TO MAKE NUT JUMBLES
There is nothing extra-ordinary here.
For the cookies:
- 1/2 cup (113g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1/2 cup packed (100g) dark soft brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (175g) plain flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
- 1 cup (76g) shredded sweetened coconut
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (60g) sour cream
For the frosting:
- 3 TBS butter
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- few drops vanilla
NOTES ON INGREDIENTS
- I use salted butter. It is the only kind I keep in the house.
- I use Kirkland organic granulated sugar. In the U.K. use caster sugar.
- Make sure you pack the brown sugar firmly into the measuring cup. It should hold it's shape when tipped out.
- Use plain, all-purpose flour.
- You can easily toast your nuts by placing them onto a baking sheet and toasting them in a moderate oven for 8 to 10 minutes. They will smell really nutty when done!!
- You could use unsweetened desiccated coconut in the same amount.
HOW TO MAKE NUT JUMBLES
Like most cookies, these are fairly easy to make and bake. (And eat!!)
- Preheat the oven to 190*C/375*F/ gas mark 5. Line several large baking sheets with baking paper. Set aside. (Alternately you can butter the cookie sheets. Use cookie sheets with rims.)
- Cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla.
- Sift the flour, soda and salt together and stir in just to mix. Stir in the coconut, toasted nuts and sour cream to make a stiff dough. (Don't over-mix the dough. It will be stiff but droppable.)
- Drop by TBS onto the prepared baking sheets, leaving 2 inches in between each. (Don't crowd the baking sheets. Allow room for spreading.)
- Bake for 10 to 12 minutes, until the cookies are set and no impression is left when lightly touched. (They will be golden brown on the bottoms.)
- While the cookies are baking make the glaze. Heat the butter in a small skillet over low heat until it turns a nut brown, about 3 to 4 minutes, swirling it occasionally. (Don't let the butter burn. Remove from heat as soon as you notice brown bits. It will continue to cook in the saucepan.)
- Remove from the heat and whisk in the sugar, milk and vanilla to give you a smooth shiny glaze.
- Spoon the glaze over the hot cookies. Allow to set.
HINTS & TIPS FOR COOKIE BAKING SUCCESS
These hints and tips are sure to help you make the best cookies ever.
- Use flat cookie sheets without sides for even baking.
- Place cookies at least 2-inches apart on baking sheets to allow for spreading.
- Use a sheet of baking parchment or a light spritz of cooking spray to grease your cookie sheets. It's not necessary to repeat this step for every batch but do wipe off any crumbs or sugar from the surface before adding the next batch.
- Place your cookie sheets in the middle of the oven.
- Make sure the sides of your cookie sheets don't touch the edges of the oven so that heat can circulate evenly and properly.
- Pay particular attention to bake times. An extra minute or two can make a big difference to the end result since cookies are for the most part quite small and bake quickly. Always aim to underbake rather than overbake. Cookies do continue to bake after you remove them from the oven.
FREQUENTLY ASKED QUESTIONS
CAN I USE DESICCATED COCONUT INSTEAD OF SHREDDED COCONUT?
By all means use desiccated coconut in the same amount/weight as the shredded coconut. It might alter the texture a tiny bit, but they will still be delicious!
WHAT CAN I USE INSTEAD OF SOUR CREAM?
You can easily substitute plain yogurt for the sour cream in this recipe.
IS IT NECESSARY TO TOAST THE NUTS?
Not really, but I have always found that toasting the nuts before you bake with them really helps to develop their naturally nutty flavor. They just taste better.
DO I NEED TO COOL THE NUTS PRIOR TO ADDING THEM TO THE COOKIE BATTER?
Yes, absolutely cool the nuts prior to adding the to the cookie batter. Hot nuts will melt the butter and change the consistency of the batter which could affect the end result.
CAN I FREEZE THE DOUGH OR THE BAKED COOKIES?
Yes, feel free to freeze the dough or the baked cookies. To freeze the dough, divide it into cookie sized dollops on a lined baking sheet and freeze while on the sheet. Remove to a zip lock baggie after they have frozen. Label and date. You can bake from frozen. It may take a few more minutes than the recipe requires for them to bake properly. Use the dough within 3 months. Likewise, you can freeze the already baked cookies in an airtight freezer container. Label, date and freeze. Use within 3 months for optimum flavor.
CAN I ADD CHOCOLATE CHIPS OR DRIED FRUIT TO THE COOKIE DOUGH?
Yes, but don't go overboard. Less is more. I would only add about 1/2 cup of each so you just get a "taste" in the finished product.
A FEW OTHER COOKIE RECIPES TO ENJOY
We are cookie monsters in this house. Here are a few other cookie recipes that we enjoy!
QUARTER CUP COOKIES - A small‑batch twist on the classic Ten Cup Cookies — all the same irresistible flavors, but in a perfectly sensible batch of just 13 buttery, crisp‑edged, chewy‑centred cookies. Each bite is packed with the best bits: peanut butter, chocolate chips, oats, coconut, toasted pecans, and raisins, giving you that savory‑sweet, nutty, chocolate‑studded goodness in every mouthful. They’re wonderfully moreish, incredibly easy to make, and ideal for small households or anyone who loves homemade cookies without the temptation of seven dozen sitting on the counter. A true baker’s‑dozen treat.
PEANUT BUTTER EVERYTHING COOKIES - These cookies are the kind of bake that makes the whole kitchen smell like comfort. They start with a buttery peanut‑butter base and then get absolutely stogged full of all the good things — oats, chocolate, coconut, and a bright pop of orange zest that lifts every bite . Crisp at the edges, tender in the middle, and completely moreish, they taste like every favorite cookie rolled into one irresistible treat. If you love a cookie that’s generous, flavor‑packed, and impossible to stop nibbling, this is the batch to bake today.
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Yield: 4 dozen
Nut Jumbles
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
A moreishly chewy drop cookie topped with a sweet browned butter icing! These can be frozen before frosting if desired.
Ingredients
For the cookies:
- 1/2 cup (113g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1/2 cup packed (100g) dark soft brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (175g) plain flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
- 1 cup (76g) shredded sweetened coconut
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (60g) sour cream
For the frosting:
- 3 TBS butter
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- few drops vanilla
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line several large baking sheets with baking paper. Set aside.
- Cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla.
- Sift the flour, soda and salt together and stir in just to mix. Stir in the coconut, toasted nuts and sour cream to make a stiff dough.
- Drop by TBS onto the prepared baking sheets, leaving 2 inches in between each.
- Bake for 10 to 12 minutes, until the cookies are set and no impression is left when lightly touched.
- While the cookies are baking make the glaze. Heat the butter in a small skillet over low heat until it turns a nut brown, about 3 to 4 minutes, swirling it occasionally.
- Remove from the heat and whisk in the sugar, milk and vanilla to give you a smooth shiny glaze.
- Spoon the glaze over the hot cookies. Allow to set.
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If you love the comfort of a perfectly cooked egg but don’t want the fuss of poaching or frying, these Simple Baked Eggs are about to become your new favorite meal. They’re creamy, comforting, and incredibly easy — the kind of recipe you can pop into the oven while you make your toast and brew your morning tea.
With just a few basic ingredients and a couple of minutes of prep, you get tender whites, golden runny yolks, and a rich, savory topping that feels far more special than the effort required. Whether you’re cooking for one, two, or a whole family, this method delivers beautifully cooked eggs every single time.
Perfect for busy mornings, lazy weekends, or whenever you want something warm and satisfying without any fuss, these baked eggs prove that simple really can be spectacular.
If you are looking for an excellent light supper, lunch or even brunch dish, look no further than these Baked Eggs. You could also have them for breakfast. They are really simple, uncomplicated and delicious! I confess I am an eggs for supper kind of a person. I eat eggs for supper far more often than I eat them for breakfast.
These baked eggs are as simple to make as buttering a dish and cracking a couple of eggs into it. A smallish dish for each, so that the eggs cook perfectly . . . with set whites and golden runny yolks . . . They look gourmet. They taste gourmet. They are a total doddle to make.
A mix of hard cheese, cream and mustard is sprinkled over top . . . before baking. You can also add chopped cooked bacon if you wish, or a bed of spinach for the bottom, or leave the cheese/cream out altogether and just add a few slices of chorizo . . . or some buttered crumbs . . . they are very forgiving and adaptable.
I butter bread, cut it into soldiers and bake along side . . . for dipping into those beautiful runny golden yolks . . . They are a really quick bake. Ten minutes. That's all, which makes them perfect for a week-night supper when you get in from work, all tired and wasted, and just can't be asked to do anything complicated. I highly recommend!
INGREDIENTS NEEDED
TO MAKE
SIMPLE BAKED EGGS
There is nothing out of the ordinary here, unless you count the cheese as being extraordinary.
- 2 TBS (25g) butter
- 4 large free-range eggs
- 1/2 cup (50g) grated hard cheese (gruyere, or cheddar)
- 1 tsp Dijon mustard
- 1 TBS heavy cream
- fine sea salt and freshly ground pepper to taste
- hot buttered toast to serve
- minced chives to garnish (optional)
NOTES ON INGREDIENTS
Free range eggs are not totally necessary. You do you and what you can afford. I like to use free range because I don't like supporting what I consider to be an inhumane industry. In the U.K. they banned caged eggs.
I used a good strong cheddar cheese. That is my favorite.
Don't be tempted to use American mustard or Honey Mustard. Both flavors would not be suitable, although you could use a horseradish mustard with great results.
Heavy cream is whipping cream.
Use your own judgement when seasoning.
Variations:
- add some crumbled cooked bacon to the cheese mixture.
-wilt a few large handfuls of baby spinach in a bit of butter and add a bed of this to each dish, before cracking in the eggs.
-omit the cream and top with several thin slices of chorizo sausage
-top with buttered bread crumbs for a crispy finish.
HOW TO MAKE SIMPLE BAKED EGGS
These are really very simple and quick to throw together and cook. Easy peasy lemon squeezy.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Butter two small oven proof dishes and crack two eggs into each one. (Ramekins should be large enough to hold both eggs and toppings. Mine were shallow and about 4 inches in length and 1 1/2 inches deep.)
- Mix together the cheese, mustard and cream. Season with salt and pepper. (I do this in a small bowl with a whisk.)
- Spoon this over the top of the eggs. Bake in the preheated oven for 10 minutes. (It may not completely cover your eggs. That's okay. Timings are for soft eggs. If you wish them to be harder, cook for longer.)
- Garnish with minced chives, if desired, and serve hot with toasted bread cut into fingers for dipping.
FREQUENTLY ASKED QUESTIONS
CAN I USE A DIFFERENT TYPE OF CHEESE THAN THE RECOMMENDED ONES?
By all means. You can use any cheese with a flavor that you enjoy. A cheese that has a hard texture is best. Parmesan is good and goes well with eggs, but may be a bit too strong in this quantity so I would mix it with another type of cheese.
SHOULD I USE WET MUSTARD OR DRY MUSTARD IN THE TOPPING?
Use wet mustard, specifically Dijon mustard. It has a lovely sharpness that is not abrasive or over-powering or overly vinegary.
WHAT SIZE DISH SHOULD I USE?
I like to use a shallow ramekin. It should be large enough to hold two eggs, plus the topping comfortably. Mine were shallow, about 4 inches in length and approximately 1 1/2 inches deep.
CAN I ADD EXTRAS?
See recipe variations for some suggestions as to extras that you can add.
CAN THIS RECIPE BE DOUBLED?
Yes, you can double or triple this recipe very easily. In short it is very simple to make as many servings of this dish as you wish to make.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly assemble them ahead of time, but do not cook them. Cover and refrigerate them until you are ready to cook and eat them.
SAFETY WHEN CHOOSING AND USING EGGS
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
A FEW OTHER
EGG DISHES THAT YOU MIGHT ALSO ENJOY
Eggs are a great and economical way to feed yourself and your family a meal that is not only delicious but easy to prepare. Here are a few other egg dishes that I think you might also enjoy!
OVEN POACHED EGGS - If you love poached eggs but don’t love the faff — the swirling water, the split whites, the guessing game — this clever oven‑poaching method is about to become your new breakfast best friend. It gives you perfectly poached eggs every single time, with no stress, no mess, and no standing over a pot hoping for the best. Instead of juggling boiling water, you simply butter a muffin tin, add a spoonful of water, crack in your eggs, and let the oven work its magic. In just 11–13 minutes, the whites set beautifully while the yolks stay as runny or as jammy as you like . And the best part? You can make two eggs or forty‑eight just as easily — ideal for quiet mornings alone or feeding a whole houseful of hungry people. Perfect for making a simple Eggs Benedict or for any other purpose you might need poached eggs!
CRISPY TORTILLA EGGS - If you love a meal that feels indulgent but takes only minutes to make, these Crispy Tortilla Eggs are about to become your new favorite. These are phenomenal. There is no other word to describe them. It all starts with a simple fried egg, cooked just until the whites are set and then flipped ever so gently so the yolk stays beautifully intact . While it’s still warm, you sprinkle over a bit of cheese and press a soft flour tortilla right on top, letting the cheese melt so the tortilla clings to the egg like a delicious little blanket. The whole thing then gets flipped so the tortilla can fry in the buttery pan drippings until it turns golden, crisp, and irresistible — the kind of crisp that makes you want to break off a corner before it even hits the plate . A final sprinkle of cheese melts under a lid, giving you that perfect gooey finish, Serve them hot with a drizzle of Sriracha and green Tabasco and a scattering of spring onions for freshness,
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Yield: Two servings
Simple Baked Eggs For Two
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Quite simply scrumptious. I like to butter bread, cut it into fingers and bake it along side of the eggs for dipping.
Ingredients
- 2 TBS (25g) butter
- 4 large free-range eggs
- 1/2 cup (50g) grated hard cheese (gruyere, or cheddar)
- 1 tsp Dijon mustard
- 1 TBS heavy cream
- fine sea salt and freshly ground pepper to taste
- hot buttered toast to serve
- minced chives to garnish (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Butter two small oven proof dishes and crack two eggs into each one.
- Mix together the cheese, mustard and cream. Season with salt and pepper.
- Spoon this over the top of the eggs. Bake in the preheated oven for 10 minutes.
- Garnish with minced chives if desired and serve hot with toasted bread cut into fingers for dipping.
Notes
Variations:
- add some crumbled cooked bacon to the cheese mixture.
-wilt a few large handfuls of baby spinach in a bit of butter and add a bed of this to each dish, before cracking in the eggs.
-omit the cream and top with several thin slices of chorizo sausage
-top with buttered bread crumbs for a crispy finish.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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