Today is a gorgeous day in Minneapolis!! I am having a lovely little stay in Minneapolis for a swim meet, and it is BEAUTIFUL outside. Which is good because I didn't rent a car. Walking is better in 60 degree sunny weather. The one raincloud in my parade is that the University of Minnesota Rec Center (where I have a pass to workout) has a "must wear sleeves" rule, which is obnoxious. After a lifetime of swimming, my body cannot thermoregulate itself properly without the aid of a pool. So, I didn't bring any sleeved workout shirts. They have shirts to loan, and I'll figure something out.
Anywho, I made these really tasty muffin/cookies about a week or so ago, and really enjoy them. I put them all in tupperware and stashed them in the basement freezer to keep them fresh. However, now I find myself making frequent trips to the basement to get these tasty treats. They're not quite a cookie, and not quite a muffin, which I take to mean that I can eat them at anytime time of day, breakfast, lunch, snack, dinner, dessert, whatever. They freeze well, and make a truly delicious treat anytime of day.
ANYTIME COOKIES OR CHOCOLATE OATMEAL BERRY BRAN MUFFIN COOKIES
1 c. whole wheat flour
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
6 tbs. butter
1 c. brown sugar
1 tsp. vanilla
1 egg
1 1/2 c. oats
3/4 c. semi sweet chocolate chips
1 c. berries (I used frozen)
1/4 c. bran
1/4 c. flax
1/4 c. unsweetened apple sauce
1. Preheat oven to 350 degrees
2. Mix up all the ingredients. Place rounded balls of dough (like golfball sized) on parchment paper lined baking sheets
3. Bake 12-15 min (check on them at 10, but 12-15 is about right)
4. If you let these cool completely on the tray, then move them to a cooling rack, they should hold together pretty well. Careful though, all the fruit and chocolate make these cookies really fragile. Makes about 26 cookies.
5. ENJOY!
Cal 122
Fat 5g
Sat Fat 2g
Cholesterol 15 mg
Carb 19g
Fiber 1g
Sugar 12g
Protein 2g
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