Best Mookies Muffin Cookies With Pillsbury Purely Simple Recipes

S'mookies image

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 10 cookies.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup old-fashioned or quick-cooking oats
1/3 cup packed brown sugar
2 teaspoons grated lemon zest
1/2 teaspoon grated whole nutmeg or 1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup cold butter, cubed
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 cup cinnamon baking chips
10 tablespoons Biscoff creamy cookie spread
20 large marshmallows

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.

Nutrition Facts :

Mookie (Oatmeal Cookies) image

Provided by justmeterri

Time 25m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 11

1 cup butter, at room temperature
1 1/2 cups brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla
3 cups regular rolled oats
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup walnuts, chopped
1/2 cup sweetened dried shredded coconut
1/2 cup raisins

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 image

Provided by cjspu.edu

Time 35m

Yield 16 serving(s)

Number Of Ingredients 11

1 cup butter
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups regular rolled oats
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1/2 cup sweetened dried shredded coconut
1/2 cup raisins

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.