Coconut M&M Haystack Cookies

We’re heading into the weekend.  It’s been a long, hot week.  Good things happened and some bad.  A lot was accomplished then there were things put on hold.  What happened in your week?

Running News:  It was a fun week.  When a marathon is scheduled in the late Fall, the summer training takes on a casual air.  Run when you want, how long you want, and simply enjoy the fact that you can run.  I’m heading into Philadelphia training but still have time to be nonchalant about it.  I’ve tried to keep up some distance runs since Boston, my longest being 16 miles which I did today.  Since Saturday begins a three day weekend for Ted and I (celebrating our upcoming anniversary on the 27th), the long run had to be worked in before real work began on Friday.  It’s tough getting up that early but I’ve been setting my alarm for 4 am for over a year now.  The body gets used to it.  Don’t even begin to think I get away with going to bed at 11.  I’m an 8:30 – 9:00PM sleeper.   Like I said, the body gets used to it. 

Those 16 miles: 14 on the treadmill. I was up too early to feel safe outside and it was 82 degrees.  Shane wasn’t about to come with me for any miles in that heat.  I put on the tunes and the news and ran. The last 2 miles, I took Shane around the college and basically jogged to finish. 

The upcoming weekend:  Niagara Falls Canada.  We’ll be staying in luxury and enjoying the sights.  No bikes. No running shorts, tops, nor sneakers (well…maybe. BUT don’t tell TED!).  Can’t wait!

Cookies PLEASE!

A funny thing happened the day I made these cookies.  I went grocery shopping and was just getting started groping choosing my melons when all of a sudden the lights flickered in the store.  A few seconds later, everything went dark.  There was a soft murmur as shoppers let out a “Oooohhh!”  Then there was a loud shout from the manager high tailing it towards the front of the store “NOBODY MOVE!!!”   I dropped my melons.  What was going to happened – braced for excitement.  The lights came back on and the store resumed it’s normal buzz.  Oh well. What could have been a really exciting shopping day turned out to be just a little hiccup in a normal day at the store. 

Maybe cookies made with coconut are called hay stacks because the coconut pokes out around the cookie’s edge? Not sure and I won’t over analyze it. 

My coconut M&M Haystack Cookies are made without the added fat of butter or oil, I use a banana.  They use less added sugar because we use coconut and coconut M&M’s in the cookie which add to the sweetness. 

White Whole Wheat flour is used in place of all-purpose for more nutritional punch and of course, 3 cups of oatmeal.  Mmmmmm…. ENJOY!

Makes 3 dozen cookies

• 1 slightly over ripe banana
• 1/3 cup brown sugar – packed
• 1/3 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups white whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 3 cups dry oatmeal (I used 1 cup old fashioned and 2 cups quick cooking but it doesn’t really matter what you use)
• 1 cup coconut
• 1 bag coconut M&M’s Chocolate candies

Preheat oven to 350 F.

In a large bowl, cream the banana with the sugars.  Add the egg and the vanilla and beat another 1 to 2 minutes.

Mix the flour, soda, salt.    Add to the banana mixture and mix well.

Stir in the oatmeal and coconut.  Carefully blend in the M&M’s.

Drop by rounded teaspoons on a slightly greased cookie sheet (spray with non stick).

Bake for 12 – 14 minutes.

Delicious! These cookies don’t have that “I can tell you didn’t use butter” kind of texture. They are firm but still have some chew.

They are sweet but not so much that a thousand ZINGS go off in your mouth.

You’ll like this cookie.