Last weekend, I did something I never in my life thought I would do – I ran a Tough Mudder.  For those of you not aware of the “Tough Mudder Competition” I encourage you to check it out on YouTube as it’s highly entertaining to watch.  The race is a 12 mile obstacle course, consisting of treks through uneven terrain, running through fire, jumping into ice baths, crawling through mud, running through an electric shock field, the list goes on.  The obvious question here is, “Why would anyone ever want to do that?”  Good question!  The answer is pretty simple:  I am terrible at peer pressure, and I have a serious fear of missing out.  FOMO as they call it.  

I know it sounds so lame, but the thought of missing out on the stories and challenges that I might have faced in this hellish competition far outweighed my fears of jumping into ice cold water or being shocked while crawling through a field of mud and live wires.  What is wrong with me?  Truth is, it was actually pretty fun, and I surprised myself both physically and mentally, I was able to keep up with the 12 mile run and was mostly unafraid of the numerous obstacles that I faced.  Most of all I was surprised I was able to run that distance – never in my life have I run that far.   I’d say I could should have probably trained a little more intensely for it.  The weeks leading up to the race I ran a couple times a week, and dined, on more than one occasion, on chocolate chip cookies for dinner.  I wouldn’t at all say I was “in training.”, and I wouldn’t follow my lead if you’re planning on running a similar race.  I’m sure the adrenaline and the team camaraderie (I did this with 10 of my coworkers) helped push me through to the end, and it really goes to show that the human body is capable of pretty amazing things when it’s challenged.

So obviously, if I’m going to  be forced willingly run almost a half marathon, there better be some amazing food at the end that I can replenish all the energy calories that I burned, and even better, not feel an ounce of guilt for eating my weight in cookies  I had this grand plan of baking “Tough Mudder” Mudpie Cupcakes, or some cute dessert with “mud” in the name.  But when it came down to it, the night before we ran I wanted to do nothing more than sit on the couch, catch up on Homeland and eat a carb-loaded dinner.  Knowing I still wanted to reward myself my team with something sweet for after the race, I turned to my favorite and easiest oatmeal chocolate chip cookie recipe.  Because seriously, oatmeal is healthy, and what could be better than a nourishing oatmeal cookie right after a 12 mile run.  Absolutely nothing!  These cookies are super quick to to whip up, and they never disappoint your sweet tooth.  There’s a reason why the original recipe has “Vanishing” in the name, they go quick!  Even without a long run to wet the appetite.

Irresistible Oatmeal Chocolate Chip Cookies

Adapted from Quaker Oatmeal 

Makes 4 dozen cookies

Note: This recipe is adapted from the tried and true Quaker Oatmeal box.  Tested probably 50 times in my own kitchen, it’s always my go-to for the base recipe of any oatmeal/cookie concoction. Something that’s so great about them is they’re not overly sweet, and it’s really up to you to decide the level of flavors by adding in chocolate/fruits/nuts/spices, whatever you fancy.  I went with the classic version of chocolate chips and nuts (for both carbs and protein, obviously), but feel free to add in raisins, dried cranberries, white chocolate, really whatever you heart  desires.  12 mile run pre-consumption is not required, though encouraged!

Ingredients

• 1/2 cup (1 stick) plus 6 tablespoons butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 cups old fashioned oats, uncooked
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup pecans, roughly chopped

Recipe

Heat oven to 350 degrees F.  Line two baking sheets with parchment paper.

In a large bowl, beat butter and sugars on medium speed until light and fluffy.  Add eggs and vanilla and beat until mixed.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.  Slowly beat in the dry mixture into the wet until combined.  Stir in the oats until incorporated.  Add the chocolate chips and pecans and stir until evenly distributed in the dough.

Drop the dough by rounded tablespoons onto the prepared baking sheets.  Bake for 8 to 10 minutes, or until edges are light brown.  Allow to cool.  Cookies will store for 3 days in an air-tight container, but good luck with having them last that long.