Ingredients
4 oz herhsey's unsweetened baking
1 chocolate -- broken into pi
3/4 cup butter or margarine --
1 softened
2 cup sugar
2 eggs
1 tsp vanilla extract
2 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon --
1 (optional)
1/2 tsp salt
1/2 cup milk
3 cup regular or quick-cooking
1 rolled oats
1 1/2 cup walnuts -- coarsely chopped
Directions
Heat oven to 350 F. Lightly grease cookie sheet. In small
microwave-safe bowl, place chocolate. Microwave at HIGH (100%) 1 to 1
1/2 minutes or until chocolate is melted when stirred; cool slightly.
In large mixer bowl, beat butter and sugar until well blended. Add
eggs; blenbd well. Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon if desired, and salt; blend just until
moistened. Gradually add milk, blending well. Stir in oats and
walnuts. Drop by tablespoonfuls onto prepared cookie cheet. Bake 10
to 11 minutes or just until set. Cool 1 minute; remove from cookie
sheet to wire rack. Cool completely. About 5 dozen cookies.
[Hershey's Unsweetened Baking Chocolate, 8 oz. box, inside
Recipe By : "C. Baden"
Servings: 1 servings
Chocolate Oatmeal Walnut Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Nut
The History of Recipes
Written cooking instructions as an idea can be found way back into the far past, certainly as far back as the ancient Egyptians, and maybe even further. However, mostly, these old records were just basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to historians are a few ancient tablets in Sumerian which describe 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 drinkers feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius also recounts how the Roman chefs made use of a wide range of herbs, including many that are still in use today for example bay, mint and asafoetida. Moving our culinary historical trip onwards, we have two interesting books which date from the 1300s ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are not about the spicy food that we all know today, but rather accounts of the types of food prepared by the chefs of the rich people of the period. In the 15th century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices such as basil and coriander. These new herbs and spices prompted an increase in books on cooking, the majority of which still exist in private libraries. When we get to the 1900s, cooking books are in high demand, mostly due to better eduction, leisure time and having more money. |
We hope you enjoy this Chocolate Oatmeal Walnut Cookies recipe.
