Ingredients
2 cup dark brown sugar
2 cup granulated sugar
2 cup crisco
4 large or extra large eggs
4 tsp vanilla
4 tbsp milk
4 cup flour
2 tsp baking powder
2 tsp baking soda
2 tsp salt
2 12 oz pkg semi-sweet choc. chips
4 cup old fashioned oatmeal
1 cup chopped pecans
Directions
RE: Chocolate Chip Cookies DATE: 04-26-91 AREA: COOKING
Just received a new publication: THE COOKS BOOKSHELF catalog: "The
Finest Collections of American Cooking"
It is a catalog of "traditional" cookbooks, many of the community
variety. (p.o. box 9802-821, Austin, TX 78766). Has lots of neat
cookbooks. The catalog published the following recipe from the
cookbook "Chockful O' Chips, A Collection of Chocolate Chip Recipes"
by Peggy Seeman.
With the spate of "Mrs. Fields" and "Niemen Marcus" $250 chocolate
chip cookie recipes, I thought someone might want to try the
following. It does sound good. The author insists that you don't make
substitutions and gives brand names. Makes it sound authentic,
doesn't it.
CHOCOLATE CHIP OATMEAL PECAN COOKIES Serving Size
: 72 Keywords
: Cookies Chocolate chip Chockful 'o Chips
Qty Measurement Preparation
: Ingredient *---*
Preheat oven to 350.
DO NOT SUBSTITUTE INGREDIENTS (says the author)
Cream together with electric mixer until fluffy the sugars,
shortening, eggs, vanilla and milk.
Sift together the flour, baking powder, baking soda and salt and
gradually add to creamed mixture. Mix well with a spoon. Do not use
electric mixer.
Stir in chocolate chips, oatmeal and pecans.
Drop by teaspoonfuls on lightly greased cooking sheet. Bake for 12-15
minutes. DO NOT OVERBAKE. (The key to these cookies turning out
well is mixing the wet ingredients thoroughly until light and fluffy
and in not overbaking)
Servings: 6 servings
Chocolate Chip Oatmeal Pecan Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Nut; Pecan
The History of Recipes
Recipes as an idea can be traced way back into ancient history, at least as far back into recorded history as early Egypt, and possibly even further. Interesting though that is, these, early cook books were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient 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 making those who drank it feel `blissful`. During the time of the Romans a man called Apicius compiled some scripts describing recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main course and dessert, a style of dining still practiced today. This early Roman chef describes how the ancient Romans made use of many different herbs, including many that are still in use today like bay, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, such as rosemary and coriander. The introduction of these new culinary ideas was responsible for an increase in recipe manuscripts, many of which are kept safe in private collections. Over the next few hundred years, the rich families of Europe competed with each other to offer the most extravagent meals, and because of this cooks and their recipe collections could command a high salary. However, it was during the nineteenth century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, recipe books were in great demand, mostly as a result of higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Chocolate Chip Oatmeal Pecan Cookies recipe.
