Ingredients
12 oz semisweet chocolate pieces - melted, *
8 oz cream cheese, softened
1/2 cup margarine or butter - softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1/2 tsp vanilla
1 1/2 cup all-purpose flour
1 1/2 tsp baking soda
3 cup quaker oats, uncooked - (quick or o, ld-fashioned)
1 cup chopped nuts
1 powdered sugar (optional)
Directions
Beat together cream cheese, margarine and sugars until creamy. Add
eggs and vanilla; beat well. Add melted chocolate; mix well. Add
combined flour and baking soda; mix well. Stir in oats and nuts; mix
well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough
into 1-inch balls. Place 3 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until cookies are almost set. (Centers
should still be moist. Do not overbake.) Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely. Sprinkle with powdered
sugar, if desired.
*To melt chocolate: Place in medium microwaveable bowl. Microwave at
HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or,
place in top part of double boiler over hot, not boiling, water; stir
occasionally until smooth.
Nutrition Information (1 cookie): * Calories 95 * Fat 5g * Sodium
50mg * Dietary Fiber 0g
Source: Quaker Oats Prize-Winning Recipes (Rozena Mahar) Copyright
1994, The Quaker Oats Company Reprinted with permission from The
Quaker Oats Company Electronic format courtesy of Karen Mintzias
Servings: 72 cookies
Chocolate Brownie Oatmeal Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Historians have tracked the existance of recipes far back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these early cook books were just simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to experts is a collection of 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 people feel wonderful. As our culinary historical trip moves on a few more years we find a couple of interesting books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that appears on menues today, but instead accounts of the types of meals on the menus of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us many foods and spices from the East, including spices like rosemary and coriander. These new foods and tastes caused a torrent in recipe publications, some of which are kept safe in private cookery archives. Over the following few hundred years, the families of Europe competed with each other to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cookbooks were in high demand, as a result of increased literacy, people having increased leisure time and disposable income. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Chocolate Brownie Oatmeal Cookies recipe.
