MOOKIE (OATMEAL COOKIES)
I have to say, this is the BEST Oatmeal cookie that I have ever made! I found this recipe in a Sunset Magazine years ago. I cannot remember the name of the person who created this recipe, but they will forever have my love! I believe the story was that this person loved muffins and oatmeal cookies, but the muffins were too big and the cookies were too small. I LOVE these cookies...wait, did I say that already? ;-)
Provided by justmeterri
Categories Drop Cookies
Time 25m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla; beat well. Combine oats, flour, salt, and baking powder. Blend oat mixture with butter mixture.
- Stir in walnuts, coconut and raisins.*.
- Pack cookie dough into an ice cream scoop (4 oz size) or 1/2 cup measuring cup, scrape dough level with rim, and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart.
- Bake in 350 oven until cookie edges are golden brown about 20 minutes. Cool cookies on a rack, serve or store airtight for up to 2 days.
- *TIPS: I have never added the walnuts, coconut or raisins to this recipe, so I do not know how they will turn out with them. BUT -- They are AWESOME without them!
- Also, I have made this using the 1/2 cup measuring cup, and by the teaspoon, I believe they taste waaay better when measuring the dough by 1/2 cup!
Nutrition Facts : Calories 284.1, Fat 15.7, SaturatedFat 7.7, Cholesterol 45.5, Sodium 206.1, Carbohydrate 33.2, Fiber 2.2, Sugar 18.6, Protein 4.5
MOOKIES
Make and share this Mookies recipe from Food.com.
Provided by cjspu.edu
Categories Drop Cookies
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla, beat well. In another bowl, combine oats, flour, salt, and baking powder. Blend oat mixture with butter mixture. Stir in walnuts, coconut, and raisins.
- Pack cookie dough into an ice cream scoop (4 oz size) or 1/2 cup measuring cup. Scrape dough level with rim and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart. Back at 350 degrees until cookie edges are golden brown, about 20 minutes. If using one oven, switch pans halfway through baking. Cool cookies on rack, serve or store airtight up to two days.
S'MOOKIES
This was the Parenting magazine cookie contest grand prize winner, as published in the December/January 2009 issue. I doubled the amount of marshmallow cream in the original reccipe and I got only 12 finished cookies, about 3" each, vs 24 in the original recipe
Provided by MDMama
Categories Dessert
Time 40m
Yield 12 large sandwich cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 375.
- Line baking sheets with parchment paper.
- Mix flour and baking soda in a small bowl, set aside.
- Mix butter, peanut butter and brown sugar in a medium bowl until smooth.
- Add egg and vanilla and beat until smooth.
- Add flour mixture and stir until combined.
- Roll dough into 24, 1 1/2 inch balls.
- Place 2-3 inches apart on baking sheets and flatten slightly.
- Bake 8-10 minutes. Remove when they look underdone if you like chewy cookies. Remove when barely brown at edges if you like them crumbly and crunchy.
- Cool on a rack 10 minutes, then chill in freezer until completely cool (about 10 minutes).
- While cookies cool, combine 2T butter and chocolate chips in a small bowl. Microwave until barely melted, about 1 minute. Stir well and let cool at room temperature until slightly stiffened.
- Heat marshmallow cream in microwave safe bowl about 10 seconds to soften.
- Spread one cookie with marshmallow cream and the other with the chocolate mixture. Press together until filling extends to cookie edges. Chill in a single layer until firm, then store in fridge.
Nutrition Facts : Calories 429.9, Fat 23.1, SaturatedFat 9.7, Cholesterol 43, Sodium 236.3, Carbohydrate 52.7, Fiber 1.9, Sugar 38.2, Protein 7.2
S'MOOKIES (FROM PARENTING.COM)
GREAT recipe with a layer of chocolate and marshmallow smashed between two peanut butter cookies! It was the winner in Parenting's holiday cookie contest, and I had to post it for my cookbook here!
Provided by BekW8670
Categories Dessert
Time 1h
Yield 12-24 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Lightly coat a cookie sheet with cooking spray. Mix flour and baking soda in a small bowl; set aside.
- With a spoon, mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat until smooth. Add flour mixture, and stir until combined.
- Roll dough into 1-inch balls and flatten with a fork; bake 8 to 10 minutes. Remove from oven and let stand for 10 minutes, then place cookies in the refrigerator for 20 minutes.
- While cookies cool, place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff.
- Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together. Store finished cookies in the fridge.
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