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
It is possible to track the history of written recipes way back into the distant past, at least as far into history as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Moving on, we have two interesting books which were published in the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the spicy food that is served today, but instead accounts of the types of food served to the upper classes. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new tastes created a torrent in books on cooking, the majority of which are now in private cookery archives. During the following few centuries, the upper-class families of Europe competed with each other to serve the most extravagent meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing popular recipes of the day. By the advent of the 1900s, cooking publications were in high demand, as a result of more people being able to read, people having increased free time and having more money to spend. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Crispy Oatmeal Cookies recipe.
