Marathon Cookies

Late last week, as I sat thinking about my next chocolate chip cookie idea, a little lightbulb went off.  Excited about my idea, I told myself I could only allow it to come to life if I crossed the finish line at the NYC marathon.  Well, I did that…

So, then I did this (I hope you’re inching toward the edge of your seat)…

To celebrate my first marathon, I’ve created the ultimate marathon cookie.  As in, a cookie with twenty-six ingredients.  One ingredient for each and every mile.  Like a marathon, this creation wasn’t easy.  My struggle to come up with ingredients 20-26 made me laugh — if you’ve completed a marathon, I’m sure you know what I’m talking about.

My sister questioned whether a cookie with more than two dozen ingredients would be edible.  Oh, they’re not just edible — they’re incredible. ;)  I was extremely selective with the ingredients to ensure no clashing of flavors.  I also chose ingredients that really represent my diet as a runner.  Lots of nutritious ingredients like chia seeds, dates, and dried cranberries.  And a few indulgent items for sanity’s sake.  The result is a dense, chewy cookie that takes your taste buds on a little journey similar to what your legs experience over twenty-six miles.   But unlike the latter, I promise you will be able to walk down stairs pain-free after eating one of these cookies.

Marathon Cookies
Makes about 18 large cookies

• 1 cup butter, softened
• 2/3 cup creamy peanut butter
• 1 cup sugar
• 3/4 cup light brown sugar
• 1 1/2 tsp. vanilla
• 3 eggs
• 1 cup all-purpose flour
• 3/4 cup graham cracker crumbs
• 1 cup quick oats
• 1 tsp. cinnamon
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 2 tbsp. chia seeds
• 1/4 cup semisweet chocolate chunks
• 1/4 cup white chocolate chips
• 1/4 cup dark chocolate chips
• 1/4 cup peanut butter chips
• 1/4 cup chopped peanut butter cups
• 1/4 cup chopped pretzels
• 1/4 cup chopped banana chips
• 1/4 cup chopped dried apple rings
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 cup chopped dates
• 1/4 cup chopped peanuts
• 1/4 cup pumpkin seeds

Heat the oven to 350 degrees F.

Beat the butter, peanut butter, and sugars until creamy. Add the eggs, one at a time, and vanilla; mix until creamy.

In separate bowl, stir the flour, graham cracker crumbs, oats, cinnamon, baking soda, and salt.  Gradually add the dry ingredients into the wet ingredients, mixing until combined.  Fold the remaining ingredients into the cookie dough.

For large cookies, use a 2 1/2-inch cookie scoop to drop the dough onto an ungreased cookie sheet.  Bake about 12 to 14 minutes, until deep golden brown.