Ingredients
1 cup dried cranberries
3/4 cup unsalted butter -- softened
1 cup brown sugar
1/2 cup sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
3 cup quick oatmeal
12 oz semisweet chocolate chips
Directions
Preheat oven to 375.
Place cranberries and 1/4 cup water in a bowl, cover and microwave
for 2 minutes. Let stand for 1 minutes, then drain and cool. Beat
butter and sugars until creamy. Add egg, water, and vanilla. Add dry
ingredients and stir in oatmeal, chocolate chips, and cranberries.
Drop onto greased cookie sheets and bake for 10 minutes.
Recipe By :
Servings: 1 servings
Chocolate Cranberry Oatmeal Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Cranberry; Dessert; Fruit
The History of Recipes
Food historians have proved the existance of recipes far back into distant history, in truth as far back as the early Egyptians, and quite possibly further than that. However, mostly, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including some familiar names for example bay, mint and dill. As our culinary historical trip moves to more modern times there were some books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in recipe books, many of which still exist in private cookery archives. Over the next few centuries, the rich and powerful families of Wesstern Europe strove to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. By the arrival of the twentieth century, cookery books were greatly in demand due to higher levels of literacy, people having increased spare time and a general increase in wealth. The introduction of television brings us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chocolate Cranberry Oatmeal Cookies recipe.
