The first time I made marathon cookies was when my good friend Derek had just finished the St. Jude’s Marathon in Memphis. He was completed exhausted, of course, but wanted me to bake him something. I was happy to oblige since he ran for such a good cause (St. Jude’s is one of my family’s favorite charities), but I didn’t quite know what to do. I wanted a sweet, crunchy but still protein-rich cookie to help him recover with a smile. Thus, marathon cookies were born.
I think you’ll enjoy these easy, after-school cookies as much as Derek did. Maybe even more.
Yields about 3 dozen large cookies
The chocolate and walnut combination in these delicious cookies will satisfy any crunchy craving.
2½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup margarine
½ cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs, slightly beaten
1½ cups semisweet chocolate chips
¾ cup chopped walnuts
2 teaspoons vanilla
Preheat oven to 375 degrees. Sift flour, baking powder and baking soda in a small bowl. Cream together margarine and butter in a large bowl, and then add sugars. Blend well; beat in eggs and vanilla. Add dry ingredients to mixture. Slowly add chocolate chips and walnuts. Form into 1-inch balls (about a tablespoon of dough), evenly spaced on an ungreased cookie sheet. Bake for 8 to 10 minutes, or until golden brown. Allow to cool slightly for 2 minutes, then cool completely on a cookie rack.
Walnuts pack a punch in these snacks — high in protein, minerals, vitamin e, antioxidants and omega-3s.