We Crossed the Finish Line A Foot Apart…

“…Inasmuch as ye have done it unto one of the least of these my brethren, ye have done it unto me.”
Matthew 25:40

Just before the finish line, I pulled back. 

I felt like it was a show of respect and gratitude. My high school teammate had encouraged me to sign up for a race over the summer. 

The morning of the race found us near the starting line. The mood was much different than a high school meet. It was less intense, more carefree and I thrived on the laid-back scene. We had chosen a 10k course. It was a distance I had never competed in before but felt decently prepared to run it on a summer Saturday morning. 

My teammate and I began the race together and ran stride for stride together most of the way. I was surprised I could keep up with her. She was a year older…a great runner, and notably kind… She was known to be quiet and as expected we ran without chatting- just listening to our feet pushing off the pavement as if in unison and our rhythmic breath. 

We crossed the finish line a foot apart. 

Within a few weeks, I received my second-place medal in the mail. I was happy with the t-shirt but the medal was nice, serving as a great memory for a fun race. 
A few days later, my teammate brought me the first place medal. She told me I had earned it too and she wanted me to have it. I resisted but to no avail- she was intent with her motives and resolve. 

Receiving it changed me. It was one of the most selfless acts I had received with no expectation. 

I wondered if I would have done the same thing…
The truth is… probably not…

However moving forward- I wanted to be like her…kind, selfless and as a peer – a standout in showing Christlike love.  
In serving me, she was able to understand what it felt like to serve as Christ- a feeling I’ve learned to prefer…For truly it is better to give than receive.

-JC

Biscoff Cookie Butter Stuffed Biscoff Oatmeal Cookies

¾ cup soft butter
½ cup Biscoff Cookie Butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cup quick oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt

Scoop 24 Tablespoons of Biscoff cookie butter onto 4 small parchment lined sheets and freeze overnight. 
Cream butter, cookie butter, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out 24 – 2” balls of dough.  Flatten and wrap each cookie disc around a frozen cookie butter scoop. Only remove 6 cookie butter balls from the freezer at a time and work quickly so cookie butter stays cold.  
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.)
Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 10+ minutes on a parchment lined baking sheet. Drizzle with melted Biscoff Cookie Butter if desired.
Let set. Share!