Cookies to the Rescue!

At a cross race this season rather haphazardly I found my favorite pre race fuel. I woke up a little late and had to rush to get out the door in time to pre ride the course before my race. Usually I like to wake up in time to have a light breakfast of oatmeal with raisins and almonds, coffee, juice, and water. As I gathered my things and loaded up the car I did a last minute sweep of the kitchen to find something that could possibly replace my trusty breakfast. Then I saw them out of the corner of my eye, the cookies that I had been trying all season to avoid like the plague, now seemed like the perfect substitution. I grabbed a couple oatmeal, chocolate chip cookies and headed out. I ate a cookie on my way to the race and then had another one about twenty minutes before lining up. To make a long story short I had my best results of the series at eighth place! Seeing as my training up to this point was a bit lacking I am blaming this solid finish totally on the cookies. Below I have included the recipe for these amazing cookies.

Amazingly Fast Oatmeal Chocolate Chip Cookies

1¼ cup unbleached AP flour (or whole wheat AP flour)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 ¼ cup (3 ½ ounces) old fashioned rolled oats
1 cup pecans (4 ounces) toasted and chopped
1 cup (5 ounces) dried sour cherries, chopped coarse
4 ounces bittersweet chocolate, chopped into chucks (3/4 cup)
12 tablespoons (1 ½ stick) unsalted butter, softened but still cool
1½ cups packed brown sugar
1 large egg
1 teaspoon vanilla extract


1.) Adjust oven racks to upper and lower middle positions; heat oven to 350 degrees. Grab 2 large baking sheets and line with parchment paper.

2.) Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.

3.) Beat butter and sugar until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat until fully incorporated, about 30 seconds. Scrape down bowl; while mixing add flour mixture; mix until just combined, about 30 seconds. Continue mixing while adding oat/nut mixture; mix until just incorporated. Give dough final stir and to make sure ingredients are evenly distributed and there is no air in dough.

4.) Divide dough into 16 or so 2 inch balls, space them out 8 on each cookie sheet. Press each dough ball down until it is about half the height and put in oven. Bake for 12 minutes then rotate front to back and top to bottom to insure even baking. Then bake for an additional 8 to 10 minutes, or until cookies are golden brown on the edges and appear a little underdone in middle. Remove from oven and cool on wire rack for 5 minutes or until room temperature. Then it time for my favorite part – taste test!!

So I would recommend, if taking these cookies on a ride, put them in a baggie and be prepared to enjoy a slightly melted cookie, yum. I hope that you experiment with these cookies and find the energizing recipe that works for you; maybe some flax seed or cranberries instead of cherries… and maybe even add suggestions or reviews in the comments field.


Happy Riding,
Sara