3/4 cup walnut pieces
3/4 cup unsalted butter, softened
1 1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1 cup quick-cooking rolled oats
1/4 cup wheat germ
2 tbsp cake flour
Directions
PREHEAT OVEN TO 375F and adjust the rack to the middle level. Using
the food processor, chop the walnuts by turning the machine on and
off about 10 times; reserve them. Process the butter and sugar for 1
minute, or until the mixture is creamed and fluffy. Add the egg,
vanilla, cinnamon and salt and process the mixture for 1 minute,
stopping the machine once to scrape down the sides of the bowl. Add
the rolled oats, wheat germ, flour and reserved nuts and combine the
batter by turning the machine on and off a couple of times, or until
the flour just disappears. Do not over-process it. Scrape down the
sides of the bowl once during processing. Batter will be very thin.
Drop the batter by the scant teaspoonful well apart on well greased
aluminum baking sheets that have been sprinkled with water. Do not
use Teflon-coated sheets. Place about 12 cookies on each
17-by-14-inch sheet. (These cookies spread while baking.) Bake for
6-to-8 minutes, or until they are browned. Let them rest on the
baking sheets for 2 minutes, then transfer them carefully and quickly
to wire racks with a metal spatula. If they cool before they are
removed from the baking sheet, return the sheet to the oven for 1
minute. Let the cookies cool completely before storing them in an
airtight container. ---
Servings: 110 servings
Lacy Oatmeal-And-Wheat Germ Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into distant history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few 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 people feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including a few you will know like thyme, mint and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like parsley and basil. The introduction of these new herbs and spices led to a surge in cookery books, many of which are kept safe in private collections. When we get to the 20th century, cookbooks are highly popular mostly due to better eduction, people having increased spare time and a general increase in wealth. The TV revolution gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Lacy Oatmeal And Wheat Germ Cookies recipe.
