Today marks the beginning of Lent, a season of fasting and redirecting one’s focus on Jesus in preparation for Easter.
This year, I began taking stock of all the ways I tend to waste time in my life. For this season of Lent, I decided to fast from Pinterest and Instagram (my personal account, not my professional account). Lately, I’ve been spending mindless minutes perusing other people’s glamorous lifestyles. Although this has not resulted in envy, it begged the question, is this the wisest way to spend my time?
I often find myself bemoaning the fact that I don’t have enough time to devote to the people and activities that matter most to me. My goal for Lent is to shift my focus onto cultivating the areas of my life that hold the most purpose and value. Doing this will require a more conscious awareness of self and a greater reliance on God.
Even if you’re not religious, I encourage you to try giving up something during this season. What is keeping you from living your best, most fulfilling life? My challenge to you is to push aside those distractions and relentlessly pursue only that which is life giving, allowing your cup to be filled and your soul to find rest.
Blessings on your home and table,
~Natalie
Chocolate Coconut Oatmeal Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 cup old-fashioned oats ground
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups dark or semi-sweet chocolate chips
- 1 cup sweetened coconut shredded
Instructions
- Preheat oven to 375°F. Grease 2 cookie sheets with butter or line with parchment paper.
- Using an electric mixer, cream together butter and sugars until light and fluffy.
- Mix in eggs and vanilla extract.
- In a small bowl, combine flour, ground oats, baking soda, and salt.
- Mix in flour mixture until just combined.
- Stir in chocolate chips and shredded coconut. Cover bowl with plastic wrap and refrigerate for 30 minutes,
- Shape into 2″ balls and evenly space on baking sheets. These cookies spread a little more than other cookies do, so be sure to leave a little extra space between each cookie. Bake for 15 minutes until lightly browned on edges. Let cool 5 minutes before removing to a wire cooling rack.
For more cookie recipes, check out my white chocolate cranberry oatmeal cookies!
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