Sometimes naps are necessary.
It’s the end of “Dead Week” and I’ve been averaging 6 hours of sleep a night. When I found myself scuffing my feet around Target after having 2 cups of caffeinated coffee this afternoon, I drove myself home and crawled into my unmade bed immediately. My roommate asked me when I had last taken a nap. I honestly do not know. What I do know is that I need to sleep more. We were taught in my Human Physiology class that less sleep is associated with increased obesity – no good.
Now the Christmas tunes are playing, the candles are burning, and I’m ready to share my most recent recipe with you… a healthier cookie to add to your holiday cookie collection.
Salted Oatmeal Walnut Chocolate Chip Cookies
Recipe Adapted from Carrots ‘N’ Cake
- 1 c. rolled oats
- 3/4 c. whole wheat flour
- 1/4 c. unsalted butter, softened
- 1/2 c. brown sugar
- 1/4 c. brown rice syrup
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. baking powder
- 1 egg
- 3/4 c. chocolate chips – I used bittersweet.
- 1/2 c. chopped walnuts
- sea salt
In a medium bowl mix oats, flour, and baking powder. In a smaller bowl, mix butter, sugar, and syrup. Add egg and vanilla – mix thoroughly. Fold in chips & nuts. Roll in balls. Sprinkle with sea salt. Bake at 350* for 12-14 minutes.
Makes 18 cookies.
Recipe Notes:
1. I replaced the original 1/4 c. of maple syrup with brown rice syrup. I think the next time around I will use maple or perhaps regular sugar. I think the rice syrup did something to the texture.
2. I also added vanilla extract and baking powder to the recipe, which weren’t called for in Tina’s recipe.
The last, lone cookie [now gone]. 12 cookies consumed by yours truly in 3 days. Sea Salt, you win – yummm!
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Holiday Hustle Challenge Update
I created a new page to record my exercise [click image below].
So far, so good! Though, I’ll admit… today’s a.m. workout was mentally tough. Usually by the fourth day in a row at the WREC, I’m a bit burnt out. It was a challenge to keep myself running on the treadmill for 30 minutes today. If it weren’t for the HH Challenge in the back of my mind, I might have called it quits early. Fatigued legs and little sleep don’t make a great combo.
Feather bed here I come!
Be KIND to Your Body
Spiking Summer with Spindrift
nutty {paleo} pumpkin muffins.
Cookie Crumbs & Carrying On
hot summer nights.
Oh my god, those cookies look incredible!
I need 8-9 hours of sleep. If I get less than that, I will definitely be napping!
I get about 7-9 hours a night, depending on my work schedule. I haven’t napped lately, but I used to love taking naps. They were a nice refresher. :-)
I absolutely love that snowman candle. Looks so chill and relaxed.
Ha! I go without sleep a few times a week, and I’m chubby! Proof!
My sister told me that fact about sleep and weight, too. As soon as this semester ends, I plan on getting a whole lot of sleep!
Never heard of brown rice syrup. Can’t wait to go to Whole Foods and find some! What’s it like?
Naps are great, I need to take more (if only I had more time!). I heard a presentation this summer about taking 30-45 min. naps to improve memory and learning, and without getting the drowsy feeling after a long nap.
I don’t like to take naps. I try to get at least 7 hours a night. I get very grumpy if I go too many days with inadequate sleep!
I need at least 7 hours of sleep (+ coffee), any less and I’ll be a walking zombie! ;-)
I have a few holiday parties to attend this weekend and those cookies will be perfect to take! Thanks for sharing!
I aim for 7 hours of sleep, but will let myself sleep until I wake up on the weekends.
That recipe seems awesome!
I usually sleep about 8 hours a day. I normally don’t take naps, though.
Those cookies look really good!
Tough it out, girl! School is almost over!
Poor girl!! Glad you were able to get some extra shut eye :D
Those cookies sound fabulous!
I made these this morning and used all brown sugar instead of the brown rice syrup and I only cooked them for 10 minutes. The texture of the dough made me think they would fall apart, but they came out perfect! Great recipe!