I’m still on my little running vacation. A welcome time off from the past marathon training. If it wasn’t for a grumbling hamstring and sore hips, I’d probably still be pushing the miles upward of 35 per week during off season. Right now, I don’t think I’ve been running 25.
The little hiatus is needed. It has helped. I’ve been cross training and doing more stretching, incorporating yoga into a few workout routines. The later morning wake up alarm is nice. A little more sleep, a little more relaxing, a little more enjoying foods/drinks I’d normally pass up when training.
The body needs a break now and then. I just hope that come the end of this month mentally and physically I’m ready to start up again. I’ve got a full schedule for 2014. Maybe a couple of half marathons, four full marathons that will take me from Boston to Tacoma to Portland and back to New York City. A 10K, a 15K and who knows what else. Based on my race goals, this body better be fit and functional when I start running again.
But now, it’s time for COOKIES!
The TLC cookie might look like an oatmeal cookie. It is! It’s an oatmeal cookie for people who don’t like dried fruit aka raisins in their cookies.
The recipe will make about 2 dozen standard cookies.
- 1 cup + 1 1/2 TBS all purpose flour
- 1/2 tsp Cinnamon
- 1/2 tsp baking soda
- 1/4 cup + 1 1/2 TBS dark brown sugar
- 1/2 + 3 1/2 TBS granulated sugar
- 1 stick + 3 1/2 TBS Unsalted butter at room temperature
- 2 medium eggs, slightly beaten
- 1 tsp vanilla
- 1 3/4 cups Old Fashioned Oats
- 1 cup nuts and/or seeds: I used chopped pecans, peanuts, and roasted sunflower seeds.
Use your standing mixer for this recipe.
Whisk flour, cinnamon, baking soda, together. Set aside.
Mix the brown and granular sugar together and set aside.
Beat the butter until creamed (consistency of mayonnaise). Add the sugars, and vanilla and beat another 4 minutes.
Scrape down the mixer bowl sides and add eggs, mixing on low for 30 seconds. Scrape down sides and add the flour mixture in 2 additions: add 1/2, mix on low for 15 seconds then add the rest of it.
Scrape down the mixer bowl sides and then pulse in the oats, about 10 pulses. Add the nuts/seeds and pulse to incorporate. Refrigerate the dough for 30 minutes.
Preheat the oven to 325 F. *Note that convection ovens, using the same temperature setting will allow a more even browning of the cookie.
Line baking sheets with parchment, divide dough into 2 dozen standard size cookie balls, bake for 15 minutes. Allow to cool. They are best eaten the day they are made.
Personally, I like the raisins. The entire enjoyment I get out of a cookie is it’s raisins but the nuts add a little something unexpected in this one. For a change of pace, this is a winner.
Not bad. Not bad at all.
If you come across a really good bakery in your travels, do you check to see if they have a cook book so you can recreate their recipes?