9.01.2013

oatmeal peanut butter almond no bake cookies -- or whatever you want to call them

The plague has hit our house. Poor Ethan is on his first nebulizer corticosteroids in I don't know how long and even my husband woke up with his first symptoms this morning. When I was a kid, my mom would lose her mind anytime we got sick and in between spraying entire cans of Lysol in our bedrooms declare, "if I get sick, it's all over!" For years, this did nothing but drive my sister and I completely insane. And then, you know, I became a mother and suddenly I understand it completely. Moms don't get sick days. We get days spent breaking our "no television" rule with pieces of toilet paper rammed up our nostrils. (No? Just me?) I hate to even jinx it, but it appears that Ethan and I are on the mend. Aside from his whole breathing thing -- which I anticipate taking weeks to right itself, unfortunately -- we seem to have moved onto once again possessing the capability to function as normal members of society. I even went to the store today to pick up more honey. I had almost forgotten what the sun looked and felt like.

Because looking around my house at the turmoil that occurs when everyone is sick does nothing but stress me out and make me want to hide under my bed (and wish I had a dollar for each half-eaten bowl of cold soup left piled up on the counter), I decided to try a different technique. So we made cookies instead.

Ethan likes these because they're no bake, which means he can start inhaling them immediately. I like these because they offer a perfect distraction technique from the chaos and disorder of this house (did I mention our laundry room decided this was an opportune time to spring a leak?).

1 cup rolled oats
1/4c flaxseed
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4c chunky peanut butter
2 tablespoons almond butter
1/4c honey
1/2 teaspoon vanilla
2 tablespoons chocolate chips
2 tablespoons raisins
ground almonds to roll cookies in

1. Combine oats, flaxseed, cinnamon, nutmeg in a bowl.

2. Melt peanut butter and almond butter (I microwaved for 40 seconds) and stir. Allow a few seconds to cool. Mix in honey and vanilla.

3. Pour peanut butter mixture into dry ingredients and stir until combined (or use your hands). Add in the raisins and chocolate chips.

4. Form small balls with the dough and roll into crushed or ground almonds. Cookies can be ready to eat immediately, or you can refrigerate until cooled!

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