mango on an apple

A while ago I alluded to the baking sessions that Ali P and I used to have in university. A recipe from the back of a Chip-its packet might’ve been mentioned…and today I’m here to share.

This recipe has lasting power. It is like chocolate chip cookies dressed up in leopard print and killer heels. When Ali P showed me the little coupon-sized recipe from the grocery store, and I saw all the good things in it, we decided it was going to be our first recipe adventure together. It worked out beautifully…the cookies oozed caramelized flavours from the toffee bits and butter and sugar and everything nice. The texture, when cooked just right, should be soft and chewy and full of flavour in the middle, with a nice caramelized crispy-chewy edge from the melted toffee bits – heaven!

Ingredients

• 1 cup (227g) room temperature butter
• 1 cup (245g) packed brown sugar
• 1/2 cup (110g) granulated sugar
• 2 large eggs (about 45g each)
• 2 tsp. (5g) pure vanilla extract
• 2 1/2 cups all-purpose flour*
• 1 1/2 cups (150g) rolled oats
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup Skor toffee bits
• 1 cup chopped pecans

*For the flour, I like to use about 1 cup whole wheat flour. Since whole wheat flour weighs more, I would recommend reducing the overall flour amount to about 2 cups – 1 cup all-purpose, 1 cup whole wheat. I use whole wheat in this recipe because with all the gritty bits from chocolate chips, toffee bits, oats, and pecans, you wouldn’t even realize you have gritty whole wheat flour in there as well, plus it’s good for you!

  

Make the Dough

1. Preheat oven to 350 degrees Fahrenheit
2. In an electric mixer with a paddle attachment, or with a handheld mixer, cream butter and sugars together on medium/high speed until light in colour, about 3 minutes. Add in eggs one at a time, beating just until incorporated. Beat in vanilla
3. Slowly mix in the flour, salt, and baking soda. You want to beat it in if you can, until it is fully incorporated into the dough
4. Work in the oats slowly. If using an electric stand mixer, you should have no problems beating everything…it might seem like it’s a bit heavy, but your mixer is strong enough!
5. Add in the chocolate chips, toffee bits, and pecans until everything is distributed evenly
6. Shape into little 1.5″ balls on a cookie sheet and bake in oven for about 12-15 minutes, just until golden on top
7. Cool on cookie sheet for about 3 minutes before removing to a cooling rack to cool completely. This recipe makes A LOT of cookies…about 4 dozen!

Try it right away. You’ll love these cookies, and you’ll start hoarding Chip-its packages of Skor bits, because they’re not always stocked at every single supermarket!

With a difficult wake-up call at 5:30AM, and then full of butterflies in my stomach, I meandered over in the pelting rain to Nathan Phillips Square.

The people awake and bustling about for the marathon was amazing; I’m sure we annoyed many a homeless person on the street corners as we filed in from everywhere. I imagine if the producers of Harry Potter require another scene of people filing in to the World Quidditch Cup, they could just get a bunch of people going to a race in the morning.

At the Team in Training tent, since it was pretty much still pitch black without a peek of the sun, we slowly got organized and took a few photos. This photo is true to colour – it really was this dark when we took this photo. Oh, and the rain had thankfully stopped by then!

A second or two after the start of the race. The speedy guys were up front, check it out! You might see a yellow streak on the left there? I think that was an actual person… :-O

Me & Nicole, ten minutes later after the start gun and finally crossed the start line. It’s OK, the chip timing didn’t kick off until the start line.

Here I am, feeling pretty happy as I pass the 5K mark I think it was? Around there…

Then this guy shows me up at the 6K mark – he had 3K left in the half-marathon. This is when I’m really tempted to go, “Well, you really don’t need me here…see ya!”

…But since the rest of the 7,945 people in the half marathon were still running, I humoured everyone and continued on…

10K. And it was all downhill from here. I had maintained a pretty pace up until this point, and was on target to finish for 2:30:00, but fatigue will soon kick in (at about 17K), and by the time I’m done I’ve slowed down significantly in my last 5K. Boo.

A water station at 15K – it was nice to get fresh cold Gatorade rather than body-temperature ones from my water belt.

Alex followed me around on his bike and took pictures along the way, which was awesome and very nice of him, considering he didn’t go to bed until 3AM the night before.

2K left. I’m feeling a little destroyed, and also concerned – how should I tell Alex, via gestures, to find my sister and to remember to catch me at the finish line????

I didn’t end up telling him, and this is what happened:

Random brave people crossing the finish line. This was about 11 minutes too late. I’m not sure why Alex took this picture.

My legs are tired and stiff, and I had an afternoon episode of dehydration and exhaustion that required an extensive nap and some extra-strength Advil. I’m excited to have finished, and definitely aspire to do it again with a much more respectable time. For a girl who was always picked last in gym class though, I’m pretty happy that I did this at all.

Oh, and next week I have a 90 minute Swedish massage booked, so I’m excited about that too :-)