20-Mile Cookies (2)

Surely every runner has heard of the infamous “wall” that marathoners frequently hit at about 20 miles into the race. Much research into both physiology and food science ahs gone into helping runners get through this wall.  Today, the popular choice is GU or an equivalent carbohydrate gel. And, years before the invention of GU, there were Power Bars. Decades before the invention of Power Bars, there were cookies. GU packets have two obvious advantages over cookies: they require no baking and they don’t make a crumbly mess in your Race Ready shorts. On the other hand, if you want great taste and can stash your fuel along the way, good cookies are way better than GU and/or Power Bars. Or you can just eat the cookies after your long runs and/or races.  There are probably more cookie recipes than marathons, and every one who bakes has his or her favorite. Here’s the recipe for my current favorite (and no, you don’t have to run 20 miles to earn one.)

 


1 1/4 C flour

1 t baking soda

1/2 t cinnamon

1/4 t salt

3/4 C margarine, softened

3/4 C brown sugar

1/3 C sugar

1 lg. egg

1 1/2 t vanilla

2 T milk

1 1/2 C oats

1 3/4 C chocolate chips

1/2 C raisins

1/2 C coconut

1/2 C walnuts, chopped

 

Preheat oven to 350 degrees.

Thoroughly mix first 4 ingredients.

Beat butter & sugars until creamy.

Mix in egg, vanilla, and milk.

Gradually mix in flour mix and oats.

Stir in remaining ingredients.

Drop rounded tablespoons onto ungreased cookie sheet.

Bake 12-15 min.

Edges should be crispy with soft centers.

Cool 5 min. before removing.