Mookies Recipes

Steps:

• Place the first six ingredients in a food processor; process until blended. Add butter, cream and vanilla; pulse until dough comes together (do not overmix). Stir in cinnamon chips. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. square cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until cookies begin to brown, 10-12 minutes (do not overbake). Remove from pans to wire racks to cool completely., Preheat broiler. Spread 1 tablespoon cookie spread on bottoms of half of the cookies. Set aside. Place a marshmallow on bottoms of the remaining cookies; transfer to a baking sheet. Broil 5-6 in. from heat until marshmallows are golden brown, 30-45 seconds. Cover with cookie spread halves; press down gently.

Steps:

• Make the muffins: Preheat the oven to 350˚. Brush 20 muffin cups with vegetable oil (use two 12-cup muffin pans). Whisk the flour, granulated sugar, salt and baking powder in a large bowl. In a separate bowl, whisk the egg until smooth. Whisk in the buttermilk, vegetable oil, vanilla and lemon zest. Stir the buttermilk mixture into the flour mixture until combined but still slightly lumpy (do not overmix).
• Divide the batter among the prepared muffin cups, filling them one-quarter of the way. Bake until beginning to brown, about 12 minutes. Let cool 10 minutes in the pans, then transfer the muffins to racks to cool completely.
• Make the filling: Combine the cream cheese, mascarpone, confectioners' sugar and lemon zest in a large bowl. Beat with a mixer on low speed, gradually increasing the speed to medium high, until fluffy, about 2 minutes. Refrigerate until ready to use. Meanwhile, pulse the cookies into coarse crumbs in a food processor.
• Assemble the mookies: Remove the domed tops of the muffins using a serrated knife. Transfer the filling to a pastry bag and pipe a ring on half of the muffins. Spoon about 1 teaspoon blueberry jam into the center of each ring. Top each muffin with another muffin, cut-side down, to make a sandwich. Roll the edges in the cookie crumbs, pressing to adhere.

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.

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!

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.

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.