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
Recipes as an idea can be traced far back into the distant past, in truth as far back into history as ancient Egypt, and possibly even further. In practice though, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to academics are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Moving our culinary historical trip onwards, there were a couple of interesting cookery books which appeared in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are not about the indian food that is served today, but instead descriptions of the types of meals on the tables of the rich and powerful of that time. Over the next few hundred years, the upper classes tried to serve up the most exotic meals, and because of this chefs and their recipe collections were much in demand. However, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes of the day. When we get to the 20th century, cookery books are increasing in popularity mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Ali's Oatmeal Cookies recipe.
