When we are in our carbo-loading phase for a race, we need to increase our carbs (something we are not typically fond of) while keep our fat, fibre and protein intake very low. We’ve developed a strict routine of what to eat and what not to eat. These oatmeal cookies, modified to keep the fat low while maximizing carbs, are the perfect snack or great to add to a meal. Combine with an 8oz glass of ice cold chocolate milk for the perfect carbby snack!
For a complete list of snacks we recommend for carb loading week, see our post on Pre-Marathon Week Meal Planning.
These cookies are soft and chewy, and if you keep them in a sealed container they'll stay that way for up to a week. If you are opposed to raisins (who are you?!?!) you can substitute for chocolate chips. It makes a large batch, so great for sharing.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
Dozen
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Ingredients
- 1/4 Cup Butter Softened
- 1/4 Cup Greek Yogurt Low Fat
- 1/2 Cup Apple Sauce
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 2 Cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ground Cloves
- 1 teaspoon salt
- 3 Cup Oats Quick Cooking
- 3/4 Cup Raisins
- 3/4 Cup Dried Cranberries
Ingredients
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Instructions
- Preheat the oven to 375° F. Mix together the softened butter, yogurt and apple sauce. Cream with both sugars. Beat in eggs one at a time. Stir in the vanilla and set aside.
- Whisk together the flour, baking soda, cinnamon, cloves, and salt. Combine with the wet ingredients. Mix in the oats one cup at a time. Mix in the raisins, cranberries and/or the chocolate chips.
- Drop by tablespoon full onto parchment lined cookie sheets. Leave in mounds to get the chewiest cookies.
- Bake for 8-12 minutes, until the edges are golden brown. Leave on the cookie sheet for 5 minutes and then transfer to a rack to cool completely.
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