1/3 cup Butter (margarine)
1/3 cup Lightly packed brown sugar
1/4 cup Warm water
1 cup Flour, divided 1/4 cup aside
1 cup Quick rolled oats
1 tsp Cinnamon
1/2 tsp Baking soda
Directions
My note: these keep fairly well in a covered container, and freeze
well according to the cookbook. Try ginger (used in some Australian
ANZAC cookies) instead of cinnamon.
Cream butter and sugar together thoroughly, then beat in water. Set
aside 1/4 cup flour for rolling. Mix together the remaining dry
ingredients, then stir them into the creamed mixture.
Add the remaining flour gradually to the dough until it is stiff
enough to roll. Divide the dough into 3 lumps about the same size.
Roll each lump of dough out about 1/8 inch thick and cut into 12
pieces about the same size. This is much easier than trying to use a
cookie cutter if you need to know cookies per serving.
Place on a lightly greased cookie sheet. Bake at 350 F about 10
minutes or until golden brown around the edges. Remove from pan,
cool. Store in a covered container. Makes about 36 cookies.
3 cookies per serving: 126 calories, 1 starch choice, 1 fats choice
16 grams carbohydrate, 2 grams protein, 6 grams fat.
Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.
Servings: 36 cookies
Crispy Oatmeal Cookies Recipe brought to you by Recipe Ideas
Categories: Diabetic; Cooky/Bars
The History of Recipes
Historians have proved the existence of recipes way back into ancient history, in fact as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, mostly, these ancient records were just basic pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians are a few tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, such as basil and coriander. These new foods and tastes created an outbreak in books on cookery, some of which are now in private collections. Over the next few centuries, the rich families of Europe strove to serve up the most exotic meals, and as a consequence, cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing popular recipes of the day. By the arrival of the twentieth century, recipe books were greatly in demand mostly due to more people being able to read, people having more free time and having more money. |
We hope you enjoy this Crispy Oatmeal Cookies recipe.
