Skratch Labs is one of the many players vying for a piece of the endurance food (fuel, hydration, and recovery) market. SL's selling point is "simple, real ingredients that fuel big efforts, go down easy, and help you bust your butt, not your gut." I can attest that the energy bars have a good texture and are very tasty and full of righteous carbs.
After trying the energy bars, I tooled around SL's website looking for some recipes. I happily discovered this post with the Skratch Labs Cookie Mix Recipe. It turns out SL used to sell a Cookie Mix, but when they retired it, they went ahead and shared the recipe on their website. Why did an endurance food company sell a cookie mix? They explain that:
During the 2014 Tour of California, Skratch Labs was on Human Support duty for riders and staff. After getting served cookies for dessert one night, riders started asking for cookies during the race. That unlikely request sparked an idea: could a cookie actually be legitimate fuel?
Turns out, yes. The Cookie Mix was born.
Cookies as fuel, really? According to SL, cookies, compared to many energy bars, are "easier to chew and digest due to their moisture"; "have similar macros when made thoughtfully"; "don’t pretend to be something they’re not. They’re honest food not engineered franken-snacks"; and "They’re more enjoyable to eat. And yes, that actually matters," because "[y]our body literally prepares to use food more efficiently when it looks and tastes good. We’re wired to want food that delights the senses. So … why not eat the real thing?"
Hell yes, dawg, I'm all on board with eating the real thing and pounding cookies as endurance fuel while on a long run. And while I haven't tried that yet, we can say that these are really good cookies. Mom actually went there and said they're better than Katharine Redford's. Brad and I aren't ready to go that far, but these are outstanding, and easier to make than KR's (melted butter, so no mixer; and some quick oats, which Dylan insists on, but not toasted). Brad's pro tip: wait until the second day to eat these, when they're actually better. That means hide them from Dylan before he can eat half the batch in one sitting.
Long-Run Chocolate Chip Cookies
Adapted from Skratch Labs (May 23, 2019)
Time: 31 minutes total (15 minutes to make and scoop)
113 grams (1 stick) unsalted butter
188 grams (1½ cups) whole wheat pastry flour
25 grams (~¼ cup) quick oats
½ teaspoon fine sea salt
¼ teaspoon cinnamon
⅛ teaspoon baking powder
⅛ teaspoon baking soda
170 grams (1 cup) chocolate chips (whatever kind you like)
75 grams (slightly heaping ⅓ cup) granulated white sugar
67 grams (⅓ cup) brown sugar
1 large egg (~57 grams still in the shell)
1 teaspoon vanilla extract
1. Place racks in the center of the oven; heat to 350 degrees. Line two 13-by-18-inch half-sheet baking pans with parchment paper.
2. In a small pan, melt the butter over low heat.
3. While the butter is melting, in a medium bowl, whisk together the flour, oats, salt, cinnamon, baking powder, and baking soda. Stir in the chips.
4. Pour the melted better into a large bowl. Add the sugars and whisk to mix. Add the egg and vanilla and whisk to combine thoroughly.
5. Dump the dry ingredients into the large bowl. Using a silicone spatula, mix until just combined; don’t overdo it.
6. Using a #40 cookie scoop, portion the dough onto the prepared baking sheets. You should have 18 to 20 cookies.
7. Bake until the cookies are browning lightly around the edges, about 16 minutes, swapping the baking sheets from front to back and top to bottom after 8 minutes (unless you’re using a convection oven).
8. Transfer the baking sheets to cooling racks, and let the cookies cool, still on the pans, for at least 5 minutes before removing the cookies from the pans. Feel free to eat those warm, but they're even better if you can wait a day. Makes 20 medium-sized cookies.
Time: 31 minutes total (15 minutes to make and scoop)
113 grams (1 stick) unsalted butter
188 grams (1½ cups) whole wheat pastry flour
25 grams (~¼ cup) quick oats
½ teaspoon fine sea salt
¼ teaspoon cinnamon
⅛ teaspoon baking powder
⅛ teaspoon baking soda
170 grams (1 cup) chocolate chips (whatever kind you like)
75 grams (slightly heaping ⅓ cup) granulated white sugar
67 grams (⅓ cup) brown sugar
1 large egg (~57 grams still in the shell)
1 teaspoon vanilla extract
1. Place racks in the center of the oven; heat to 350 degrees. Line two 13-by-18-inch half-sheet baking pans with parchment paper.
2. In a small pan, melt the butter over low heat.
3. While the butter is melting, in a medium bowl, whisk together the flour, oats, salt, cinnamon, baking powder, and baking soda. Stir in the chips.
4. Pour the melted better into a large bowl. Add the sugars and whisk to mix. Add the egg and vanilla and whisk to combine thoroughly.
5. Dump the dry ingredients into the large bowl. Using a silicone spatula, mix until just combined; don’t overdo it.
6. Using a #40 cookie scoop, portion the dough onto the prepared baking sheets. You should have 18 to 20 cookies.
7. Bake until the cookies are browning lightly around the edges, about 16 minutes, swapping the baking sheets from front to back and top to bottom after 8 minutes (unless you’re using a convection oven).
8. Transfer the baking sheets to cooling racks, and let the cookies cool, still on the pans, for at least 5 minutes before removing the cookies from the pans. Feel free to eat those warm, but they're even better if you can wait a day. Makes 20 medium-sized cookies.
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