Post by: Victoria Maynard | Food 52 | Published on: 07/29/2016


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.

Although we spent most of the day on the lake, the Dining Hall was the heart of camp—and mealsalways 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.

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.


Makes about a dozen cookies


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


  1. Heat the oven to 350°F. Beat butter and sugar together until fluffy. Add egg and mix well. Add milk and vanilla and mix well.
  2. In a separate bowl, combine flour, oats, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined. Stir in the cereals, nuts, and chocolate chips.
  3. Scoop dough into 2 inch balls on a cookie sheet. Bake for 20 to 25 minutes, until the tops are golden brown. Sadly, cookies need to cool before eating. They are definitely better after they cool than fresh from the oven.



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