The Runner's Kitchen

First of all, Happy Birthday to my marathon running buddy – Alma! We met up in Central Park this morning for an early 6 mile run with a few miles at marathon race pace. My piriformis muscle/IT band/shins are still behaving – let’s hope it stays that way!

Obviously, I love baking and a friend’s birthday is the perfect time to make something extra special. Last night I made a batch of Oatmeal, Coconut, & Dark Chocolate cookies. Practically health food, I swear!

Ingredients

• 1/2 cup whole wheat flour, 1/2 cup all-purpose flour
• 1 cup oats
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup brown sugar
• 6 Tb granulated sugar
• 1/4 cup butter, softened
• 1 large egg
• 1 tsp vanilla
• 1/2 cup unsweetened shredded coconut
• 1/2 cup mini chocolate chips

Directions

• Preheat 350 degrees
• Whisk together flour, oats, salt, baking powder, baking soda, and salt
• Place butter and sugar in bowl and beat with mixer until well blended (~2 minutes), add egg and vanilla and beat well
• Stir in flour mixture until just combined, stir in coconut and chocolate chips
• Roll dough into 18 balls and place on a large, greased cookie sheet
• Bake for 10-12 minutes
• Remove from cookie sheet and cool on wire racks

Although I really just wanted to eat warm, freshly baked cookies for dinner, I thought it would best to have some nutrients first – Stonyfield vanilla yogurt, sliced apple, and chopped pecans.

And then a toasted Rudi’s organic cinnamon-raisin bagel with mascarpone cheese.

Followed by a sample (or 3!!) of the cookies. I had to make sure they were good I was a bit worried because this recipe contained only a small amount of butter and I thought the cookies would taste “too healthy”.  I’m happy to report that they passed my taste test. Chewy oats, semi-sweet chocolate, and toasted coconut , yum!

Also, 11 days until the Boston Marathon! Special hello to Hannah in Cambridge, MA can’t wait to see you!