Cookies!What to CookSummer Camp Week!

The New Kitchen Sink Cookie: Mookies!

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When I was 10 years old, my family ditched Drake for Willie Nelson and moved from Toronto to Austin, Texas. In order to escape the 100-degree temperatures and keep my connection to the Great White North, my parents decided to send me to Onondaga Camp in Miden, Ontario. I loved everything about camp and spent the next 7 summers covered in mosquito bites on Little Bob Lake.

Mookies (Muffin Top Cookies)
Mookies (Muffin Top Cookies)

Although we spent most of the day on the lake, the Dining Hall was the heart of camp—and meals always included dessert. Chef Andre Dallarie has been feeding campers at Onondaga Camp for over 25 years. He is famous among campers and camp alumni for his chocolate croissants and poutine, but my personal favorite camp treat was the humbler Mookie.

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A Mookie (Moo-key) is a giant fluffy cookie the size and shape of a muffin top with lots of crunchy mix-in’s. No two batches of mookies were the same because the mix-ins were whatever leftover cereal, nuts, and potato chips were in the kitchen. This version with Corn Flakes and chocolate chips is a salty and sweet combo, and the corn flakes give every bite a big crunch!  

This summer I brought a batch to an East Village rooftop with some fellow Onondaga alumni (I wasn’t kidding about the lifelong friendship thing). One bite and we were all instantly transported back to the tent line on the shores of Onondaga. Turns out Mookies are just as good with a cold beer and a Manhattan sunset.

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Mookies (Muffin Top Cookies)

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Makes about a dozen cookies
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 cups corn flakes
  • 1/2 cup rice crispies
  • 1/2 cup chocolate chips
  • 1 cup chopped pecans