As you may have noticed I didn't meal plan this week. With the boys away for a few nights and cousins here for another one we decided to just be spontaneous with our meals. But even if I had meal planned this week, I wouldn't have been able to cook because we've been too busy playing Jenga! Do you remember that game? We've been immersed in it for the past week and have only stopped to visit family, play hockey and do a few other activities.
The game goes great with popcorn and toast with peanut butter. Leftover pizza and carrots and hummus have worked well too. You see, you need to have one hand free at all times, so forkable food is not an option here. For an afternoon game-playing snack I also made cowboy cookies.
The origin of these goodies is unclear but some sources state they come from Colorado. Regardless of their regional beginnings, they are packed with a bunch of goodness, are crunchy and chewy at the same time, and were a big hit for all.
We're back to the game playing this weekend as the weather is calling for nothing but rainy skies. Please feel free to let me know your one-handed food suggestions but rest assured that we won't go hungry - we have cowboy cookies to keep our tummies full in case I can't make it into the kitchen.
Cowboy Cookies, adapted from Canadian Living
- 1/2 cup each of all-purpose and whole wheat flour
- 1/2 tsp back baking soda and salt
- 3/4 cup butter, melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg, lightly beaten
- 1 tsp vanilla
- 2 cups quick-cooking oats
- 1/2 cup raisins
- 1/2 cup peanuts
- 1 cup semi-sweet chocolate chips or chunks
Preheat the oven to 350 degrees. Whisk together the flours, baking soda and salt; set aside.
In another bowl, beat together the melted butter, brown sugar, granulated sugar, egg and vanilla.
Add the flour mixture to the wet mixture and stir with a wooden spoon. Mix in the oats, raisins, peanuts and chocolate chips.
Drop by the tablespoon onto a parchment-lined baking sheet, keeping cookies 2 inches apart.
Bake for 12-14 minutes or until the edges are slightly browned. Let cool for 5 minutes and transfer to a wire rack. Store in an air-tight container for up to 5 days.
I make these with chopped pecans and m&ms instead of raisins and peanuts - we call them cowboy cookies too!
I layered the dry ingredients in jars for Xmas presents (idea nicked from Bakerella!)
Charlotte xx
http://housewife-chic.blogspot.com
Posted by: Charlotte | 03/19/2010 at 04:47 PM
Charlotte, those sound fab! I love MMs.
Posted by: Jan Scott | 03/21/2010 at 04:54 PM