A 1-2-3 + miler and Monster Apricot Peanut Butter Cookies

The past week was rest week for me. I walked the dogs, lifted weights but didn’t run. Monday, morning I felt great after the Mohawk Hudson River Marathon. Tuesday, my upper legs were a bit sore. Wednesday, my calves were throbbing. Thursday, my feet hurt. Friday, everything was pretty much back to normal and Saturday, I ran 3 miles with Shane.

Saturday’s come-back run was crisp and cool at 28 degrees. Shane liked it. Me? Not sure I”m ready for the cold yet. My pace was good for an easy run but my legs are still in recovery mode. The hamstrings were tight and my body felt heavy. 3.36 miles.

It’s the month for monsters so we’re baking ”Monster Cookies! These are giant sized cookies, not scary faced goblin type cookies. These monsters are what you get when you don’t feel like making dozens of smaller cookies.

The apricot part of the cookie is what you use when you have a box of dried apricots in the cupboard and you wonder what you can do with it because you just don’t enjoy eating the dried fruit right from the box (even though there is nutritional benefits from dried fruit).

As for the peanut butter? Well that’s a no brainer. We just LOOOVVVEE peanut butter.

Get set. On your marks. Here We Go!

Makes 24 cookies

1 1/4 cup dried apricots
1 1/2 cup natural creamy peanut butter
2 over ripe, medium bananas *If you want a little more moisture in the cookie, add 2 TBS of canola oil.
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350 F.

Line baking sheets with non- stick foil or parchment.

Use a food processor to puree the dried apricots.

Add the peanut butter, bananas, sugar, eggs, and vanilla to the food processor and mix until well combined. Remove to a large bowl.

Add the flours, baking soda, and salt to the bowl of apricot – peanut butter puree and stir just until combined.

Drop by 1 1/2 TBS onto baking sheet and bake 16 – 18 minutes or until brown on top.