Cranberry Oatmeal Cookie Run

What happens with this Dietitian gets restless but can’t go move her legs? The kitchen becomes my trail & playground.

The first few miles were spent searching around on Mama Pea site for dessert inspiration. I found “Soft-Baked Oatmeal Raisin Cookies”; missing a few key turns, I ran this instead:

Cranberry Oatmeal Cake-cookies

1/2 c Non-fat Greek Yogurt
1 egg
1 tbsp Xagave*
1 c. old-fashioned oats
1/2 c. whole wheat pastry flour
1/2 c. unbleached, all-purpose flour 
2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/4 c. organic brown sugar
1/4 c. organic sugar  
1/3 c. non-dairy or organic milk
1/3 c dried cranberries

*given to be my the Xagave folks for baking!

Preheat oven to 350*. Blend (if you are sans electric mixer, like me) yogurt, milk, sugars & egg together. In a bowl, combine oats, flours, baking powder & salt together. Add the dry ingredients to the wet, slowly, until combined. Add cinnamon & Xagave. Fold in cranberries.

Bake for 10-14 minutes, check until golden brown.

Let them cooldown and stretch for ~2-3 minutes before prepping for taste testing and a photo shoot.

 

The second half of my run was spent conjuring a pasta salad suited for both a Sunset picnic in Boulder & pre-16 miler fuel. Check back later for a Sundried Tomato Noodle bowl & the night I became convinced my camera loves nothing more than the Boulder Flatirons.

I’ll see you after 16 miles!