Delicious Post-Ride Recovery Snack…
Now for a tasty snack (dessert) (breakfast)… whatever you want to call it.
I promised Sprocketboy I would get this recipe to him and it’s about time. On that recent cycling adventure to West Virginia where I was introduced to the new high-carb recovery beverage I talked about in my previous post, I took 
along a large batch of quite delicious Oatmeal Cinnamon Chips & Chocolate Chips Cookies. My wife knows they are one of my favorites and I’m glad everyone really enjoyed them. Sprocketboy told me he ate them for the energy he needed to make the 13 hour drive north back into Canada. So Sprocketboy, I finally deliver on the recipe. Everyone Enjoy!!!
Oatmeal Cinnamon Chips
& Chocolate Chips Cookies
Ingredients:
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup packed light brown sugar (you must use light brown sugar)
- 1/3 cup granulated sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2-1/2 cups quick-cooking oats
- 1/2 of a 10-oz. pkg. HERSHEY’S Cinnamon Chips and 1/2 of a 10 oz. pkg. of HERSHEY’s Chocolate Chips
- 3/4 cup raisins
- (you can add nuts if you’d like)
Directions:
1. Heat oven to 350°F.
2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.
TASTY BAR VARIATION: Spread batter into lightly greased 13×9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.
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These look great! Just in time for the racing season wind-down!