1 stephen ceideburg
1 cup butter-flavored shortening
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cup plus 1 tb sifted all-purpose flour,, divided
1 tsp baking soda
3/4 tsp salt
2 1/2 cup old-fashioned or:
2 1/2 cup quick-cooking oatmeal, uncooked
1 cup finely chopped hazelnuts
1 cup finely diced dried apricots
1 cup white chocolate chips
Directions
Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha
Delos, Keizer
Preheat oven to 350 degrees. In large bowl, mix shortening, the
sugars, eggs and vanilla. Beat at medium speed with an electric mixer
until well-blended.
Combine 1 1/2 cups of flour, baking soda and salt. Stir into the
shortening mixture. Stir in oatmeal. Stir in nuts.
Toss apricots with remaining 1 tablespoon flour. Stir into dough.
Stir in white chocolate chips.
Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches
apart on ungreased baking sheets.
Bake 11 to 13 minutes until slightly moist in the center and just
beginning to brown around the edges. Remove immediately to
wax-paper-covered paper towels.
Makes 3 dozen
From the Oregonian's FOODday, 1/12/93.
Posted by Stephen Ceideburg
Servings: 3 servings
Ali's Oatmeal Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
We can trace the history of meal recipes way back into the distant past, in truth as far back into history as ancient Egypt, and possibly even further. However, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During the time of the Romans a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. He also informs us how the ancient Romans made use of a wide range of spices, including many that are still in use today like basil, mint and dill. In the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy land, including basil and coriander. The introduction of these new culinary ideas caused a torrent in publications on food, many of which are kept safe in private collections. Over the next few hundred years, the families of Europe strove to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes to help cooks of their time. When we get to the 1900s, cookbooks were greatly in demand as a result of better eduction, more leisure time and being a little richer. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Ali's Oatmeal Cookies recipe.
