There’s someone knocking on my door and she’s coming whether or not I want to let her in – 30!!! In two days I turn 30 and I can’t help but think about all the crazy things that have taken place in my humble vida over the last 10+ years. Too many to document in this post and some of which are probably too embarrassing to share. I will share one embarrassing moment though.
Many of you already know I was training to run the Chicago marathon, which took place this last weekend. And throughout my training I was raising much needed funds for blood cancer research in memory of my Aunt Sandra and Cousin Nina whose lives were cut short over a battle with leukemia. What you don’t know is that despite my best effort on Sunday, I didn’t finish the race. Temps soared into the 80′s in Chicago which posed challenges for many runners. I tried to tell myself that the experience was more about the fundraising and that the race didn’t matter so long as I reached my goal. And I latched on to the encouraging words from other runners who said I should still be proud of myself because completing 18 miles was no easy feat.
But in the end I still quit and have been struggling with that for the last few days while nursing my blister filled feet (they are sooooo not pretty right now) and achy calves. And for this to have happened on the eve of my 30th birthday could not be more defeating.
So what to do now? Well, I am vowing to myself to be like this cookie – fully loaded! But not with chocolate chips, orange zest and pecans (yes, yes and yes). Although if I could load myself with that on a daily basis I know I would be a-okay. I am vowing to myself to enter this next stage of my life with all the energy to tackle more seemingly insurmountable life events and races (oh yes, this chica will run again for sure).
Oh, and I also vow to continue making more fully loaded cookies like this one. Because they rocked!
Loaded Oatmeal Cookies
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon grated nutmeg
1/4 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
Grated zest of 1 orange
1/2 teaspoon of vanilla extract
1.5 cups of old fashioned oats
2/3 cup chopped pecans
2/3 cup bittersweet chocolate chips
Sift together the flour, baking soda, nutmeg and salt and set aside.
Combine the butter, sugars, orange zest and vanilla in the bowl of a stand mixer with the paddle attachment on medium speed until all the ingredients come together and are light and fluffy (about 5 minutes). Scrape down the sides of the bowl, add the egg and combine until it is fully incorporated. Add the dry ingredients and mix until just combined. Next add the oats last, mixing just until combined. Using a rubber spatula, mix in the pecans and chocolate chips by hand.
Chill dough for an hour or overnight.
Preheat oven to 350 degrees. Using a small ice cream scoop, scoop dough onto a parchment or silplat lined baking sheet. Bake cookies for 15 minutes, rotating the pan halfway to ensure even baking. Allow cookies to cool on a cooling rack for a few minutes before eating.