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Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

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Popular in Food

Salty Oatmeal Jumbles

Impress your friends and family with this delicious bar recipe that are a salty twist on the hearty oatmeal-raisin cookies.

4.0 by 4 people
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  • Makes: 60 servings
  • Prep: 40 mins
  • Bake: 7 mins to 8 mins 375°F
  • Chill: 1 hr

Salty Oatmeal Jumbles



  1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in flour until combined. Stir in rolled oats, pretzels, and raisins. Cover and chill dough about 1 hour or until easy to handle.
  2. Preheat oven to 375 degrees F. Roll dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly. Bake in preheated oven for 7 to 8 minutes or until edges are browned. Transfer to a wire rack; let cool. Makes about 60 cookies.

From the Test Kitchen

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.



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