Should Have Run a Marathon and Energy Meal Cookie

I had a unique experience today.  I ran 18 miles and I felt terrific.  In fact, my Garmin chimed at mile 8 and I thought it was mile 7. 

The weather was cooler at 52 degrees and I ran with Shane those first 8 3/4 miles.  After dropping Shane off and setting out again, it took me a mile or two to get my head back into it since Shane almost pulled me over in the driveway in pursuit of deer.  This freaked me out since I look at the scar from the last fall I had earlier in the summer every day.  During this to-do, my water bottle sprung a leak and I had to leave the fuel belt at home. Thinking I would still need water, I decided on a run through the golf course, making use of the water fountains.  Excellent plan except the water has already been turned off for the Fall.

As I was running in the switchbacks I couldn’t believe how great I felt. The hills seemed fairly easy.  It was peaceful and refreshing running in the woods alone.  The warm blooded beings I saw were more deer. Not a person out running or walking.  A run up to the eagle, a couple of loops and I was on my way home at 17.  Amazing! I felt terrific with no soreness when finished.

Not a fast run just easy long range goal pace between 9:05 and 10:05. Average pace of 9:55 for 18.06 miles.

That deserves a COOKIE!

I came home with bags and bags of groceries.  Some of those bags contained cereal for Ted but there were already 3 half eaten boxes of cereal in the cupboard.  We needed more room.

What better way to make room in your cupboard than use stuff and make cookies!  YAY!

On Hannaford’s website, there was a recipe for “Good Energy Maple Cookies”.  I gave it a little tweaking and this wonderful treat emerged from the oven.

Energy Meal Cookie

Makes 42 cookies

• 1 cups Bob’s Red Mill Mighty Tasty Hot Cereal
• 1 cup Bob’s Red Mill Oat Bran
• 1/2 cup Extra Thick Rolled Oats
• 1 cup all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup Natural creamy peanut butter, room temperature
• 1 cup Maple syrup (Reminder:  use 100% maple syrup otherwise you might as well use corn syrup with maple extract)
• 2 TBS sugar
• 1 tsp. cinnamon
• 1 large egg, beaten
• 1/2 cup chopped walnuts
• 1/2 cup chopped dried Apricots (or try using fresh apricots – that might be even better!)
• 1 TBS hot water *This will help you mix the batter as it’s very thick.

Preheat oven to 375 F.  Line baking sheets with non stick foil or parchment.

In a large bowl, mix all dry ingredients from hot cereal, bran, oats, flour, soda, to salt.

Make a well in the middle and add the peanut butter, syrup, sugar, cinnamon, egg and mix well. Stir in the nuts and apricots as well as the TBS of hot water since the batter will be very stiff.

Drop by rounded teaspoons onto the baking sheets and allow to bake for 12 minutes. Will keep for 5 days or longer if stored in the freezer.

These cookies are nutty and sweet plus the apricots add a hint of fruity flavor.