I went hiking up Half Dome in Yosemite last weekend. It was really beautiful, especially at the top when you look into the valley. But it’s a sheer drop off the side, and I had butterflies in my stomach every time I tried to do that. It took us a total of about 12 hours, and in all, we hiked up 4,737 ft (1,444 m) and back down.
Everyone always talks about bringing enough water for the hike. It’s sunny and hot, and we went through a lot of water. But I found it almost as important to bring enough snacks. I convinced myself that as long as I took a bite of something, that something would transfer into the energy I needed to take the next step. I think I probably ended up eating more calories than I burned because of that thought process, but I made it! We brought the staples – energy bars, energy shots, and trail mix. We also brought the luxury food – spam masubi.
Last of all, we brought the reward – cashew chocolate chunk cookie. This cookie is packed with energy and nutrients. It’s made with whole wheat flour, oats, a good portion of cashew nut butter, and a dose of 3 types of sugars.
Cashew Chocolate Chunk Cookie Recipe
makes about 2 dozen
– 1/2 cup butter
– 1/3 cup packed brown sugar
– 1/3 cup white sugar
– 2 tbs molasses
– 1/2 cup cashew nut butter
– 1 egg
– 3/4 cup whole wheat flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp vanilla
– 2/3 cup oats (I used Coach’s Oats for a nuttier texture)
– 1 cup chocolate chunks (dark chocolate or white chocolate)
In a large bowl, cream together the butter, brown sugar and white sugar until smooth and fluffy (about 5 minutes). Add the molasses and cashew nut butter and continue to beat until smooth and fluffy (about 3 minutes). Add in the egg and vanilla and continue to mix until well blended.
In a separate bowl, combine the flour, baking soda, and salt. Mix the dry ingredients into the butter mixture slowly, adding in increments. Mix in the oats slowly, adding in increments. Mix in the chocolate chunks.
Refrigerate the cookie dough for about 1 hour until firmed. Preheat oven to 350 degrees F (175 degrees C). Drop cookie dough by teaspoons onto a cookie sheet lined with parchment paper. Bake for about 12 minutes. Cool on a wire rack.
On remake: To make the cookie more energy packed and to give it a crunch, I would add in some macadamia nut pieces, which would pair well with the white and dark chocolates. Also, while I used Coach’s Oats, any old-fashioned or quick-cook oats would work well. Using a quick-cook oat would give the cookie a softer texture, while using an old-fashioned oat or Coach’s Oats would give it a nuttier texture.