I’m alive . . .barely.
Ok, not really, but almost.
My husband and I ran Ragnar this past weekend and it kind of kicked my butt this year. My first leg of the race I knew would be hard; 7.7 miles uphill, but I was mentally prepared for it and did great. My third leg of the race however was a different story. What I thought was supposed to be 9.8 miles of downhill ended up being lots of uphill thrown in and when you’re not expecting that, it completely destroys you mentally. I finished, but I was physically and mentally spent when I handed off to our last runner. Anyway, it was still fun and these cookies, as usual, saved me.
These oatmeal chocolate chip cookies, or as we call them, Ragnar cookies, recovery cookies, saved-my-butt-after-my-run cookies, etc., are pretty much our favorite thing we pack for Ragnar. We eat them after morning runs, middle of the day runs, evening runs and even middle of the night runs. I swear they are magical, nothing tastes better after a run.
Now that I’ve raved about these cookies, I need to explain the story of how these cookies came into my life, so humor me while I share it with you.
Several years ago we were in Farmington, New Mexico for a high school baseball tournament. We were at a game one afternoon when my friend Lisa brought out some oatmeal chocolate chip cookies and offered one to me. Being the cookie snob that I am, I turned them down because they honestly didn’t look very good. I know, stupid huh? I like my cookies to be “good looking” and these just weren’t.
I don’t know what changed my mind, but a few minutes later I decided to try one. I took one bite and holy moly, I was in cookie heaven. I couldn’t believe how good these “ugly looking” cookies were. I don’t remember how many I ended eating on that trip, but I know it was probably way too many.
Lisa shared her recipe with me and then for my 40th birthday she brought me a box full of these delicious cookies. . . .best present ever!! Thanks Lisa!
Now you don’t have to run Ragnar or any old race to make these cookies . . .trust me, I make them on a monthly basis. They are amazing any time of day or for any occasion.Print
These oatmeal chocolate chip cookies have become a family favorite. Everyone who tastes them, can’t just stop at one.
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups flour
- 3 cups oatmeal
- 12 oz. chocolate chips ((semi or milk, I use both))
- Combine butter and sugars and beat until light and fluffy (2-3 minutes).
- Add eggs and vanilla and mix until well combined.
- Add baking soda, salt and flour and mix until just combined. Add oatmeal and continue mixing until well combined.
- Stir in chocolate chips.
- Using a cookie scoop, drop onto lined cookie sheet and press down just slightly with the palm of your hand. Bake at 350 for 8 to 9 minutes. Remove from oven and let set on cookie sheets for about 3-4 minutes. Do not over bake!
A couple pointers about these cookies. First, when you cream your butter and sugars, beat them like there’s no tomorrow. You really want it light and fluffy. Second, DO NOT over bake them. They will still look slightly underbaked when you take them out of the oven. This is exactly what you want. Also, I like to use a combination of semi-sweet and milk chocolate chips. I highly recommend you use the Guittard milk chocolate chips in the silver bag. I love how big they are. They make these cookies amazing!
Recipe Source: My friend Lisa P.