Sunday, January 11, 2009

It's a Balancing Act!

How are you all this freezing cold morning? On Thursday, actual icicles formed on my eyelashes when I was out running. They eventually started to stick together! Good times!!
Have you ever felt like you were doing a balancing act as you made your way to a healthier you? There seem to be so many things to focus on. Are we getting our Good Health Guidelines in? Are we sticking to our POINTS budget? Are we getting some of our favorite foods in? Often times we may neglect to make sure that we are balanced. Maybe we are having too many treats and not losing at the scale like we had been. Maybe we are really doing great with our POINTS, but our satisfaction levels are VERY LOW and we are running out of "gas"- the ability to stay on the plan until our goals are met. Please come to meeting this week and find some great ideas and tips on how to keep our motivation up by keeping our plan balanced.
Be sure to check out the recipe below. I have been dreaming about Chocolate Cherry Oatmeal cookies and look, VOILA... here is a low POINT wish come true!

Chocolate Cherry Oatmeal Cookies

POINTS® Value: 2
Servings: 36

Moist and chewy, chocolate and cherries make these cookies sinfully rich. Make the cookie dough ahead of time, freeze it and then bake anytime for that fresh-out-of-the-oven taste.


3/4 cup(s) all-purpose flour
2 tbsp unsweetened cocoa
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
3/4 cup(s) butter, at room temperature
1/2 cup(s) sugar
3/4 cup(s) packed light brown sugar
2 large egg(s)
2 1/2 cup(s) uncooked oatmeal
1/2 cup(s) dried cherries


  • Preheat oven to 350ºF.

  • Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.

  • Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.

  • Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.

  • Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)

  • Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.

  • Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving. Yields about 1 cookie per serving.

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