Since I cannot contribute driving to cross country and road races, I’ve taken it upon myself to provide post-race treats for the club-mates who generously let me snag a spot in their cars. So far this season, I’ve shared my granola and easy energy bars, both of which received praise and recipe requests. For last weekend’s post-Met League cross country treat, I decided to make some sweet-yet-relatively-healthy oatmeal raisin cookies (if you want über-healthy, make these banana-oat snack “cookies” instead). Of the few recipes I had bookmarked, the smitten kitchen one looked the best, and I fortunately had all of the ingredients on hand — not to mention that smitten kitchen recipes almost always turn out amazingly well, so I knew it’d be hard to mess these up.
I didn’t make too many adjustments to Deb’s already perfect recipe. My cookies didn’t turn out as thick as hers, despite the fact that I chilled the dough for half an hour before baking the cookies. I used big, juicy “flame raisins” (they’d been the cheapest at Tesco) and all the walnuts I had around — feel free to use more or fewer, or leave them out, depending on your preferences.
The cookies turned out beautifully: crisp edges, chewy insides. Divine — and addicting. They got rave reviews from my running club-mates (glad you all liked them!). Now, what to make for the next race…
What are your favorite post-race or post-exercise refueling treats?
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Smitten Kitchen’s Chewy Oatmeal Raisin Cookies (very slightly adapted from smitten kitchen; makes 16-18 medium cookies)
- 115g (1/2 cup = 1 stick) unsalted butter, softened
- 125g (2/3 cup) brown sugar, packed (I used dark brown)
- 1 large egg
- 1/2 tsp vanilla extract
- 95g (3/4 cup) plain/all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 – 1/2 tsp salt
- 120g (1.5 cups) rolled oats
- 120g (1 cup) raisins
- optional: 45-60g (1/2 – 3/4 cup) walnuts, chopped
- In a large bowl, use an electric mixer to cream the butter, sugar, egg, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir this into the wet mixture, then add the oats, raisins, and walnuts and stir until just combined.
- Optional: Chill the dough for 20-40 minutes in the fridge.
- When the dough is done chilling, preheat the oven to 175C (350F).
- Place tablespoon-sized balls of dough on a parchment-lined cookie sheet, then bake for 9-12 minutes or until the edges are golden-brown. Let cool for 5 minutes on the cookie sheet before transferring.