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Volume II
February 28, 2005

The Short Life of Shortening

Your comment about using shortening in the cookie recipe is really not such a good idea. Our society needs to stay away from hydrogenated fats like shortening. They are a killer. This is not something that is debated anymore, it is a fact that most are aware of.

Healthy eating can be fun and delicious, but let’s try as hard as we can to keep out the poisons of our era. Tea, coffee, tobacco and alcohol are not the only killers out there, combine them with hydrogenated fats and the result is deadly in the end.

I stopped using shortening many years ago after my dad had his first heart attack. Now that was a wake up call. Once you start to become aware of these things, we begin to make changes for the better. I don't know how, after all
this time, people just don't get it. I did not mean to sound critical; I figured it was just a slip of the cookie. It is hard to move away from what we have done all our lives isn't it?  Crisco was in our programming and darn... it is hard to kick the habit.


In last months issue of the Home Cook’n Newsletter, I spent 15 pages preaching good health and low fat eating. However, in the last section I offered the solution of substituting shortening in cookie recipes to produce a fluffier cookie. Shortening is pure partially hydrogenated fat, and one that we should avoid at all costs. You would think that after all that preaching I would have come up with a better solution to flat cookies. Christine called me on the mistake and I stand corrected.

I am sorry to say that I do not have a different solution to the flat cookie problem. But I did find this wonderful cookie recipe that not only tastes good, but is good for you when it comes to cookies! My husband even enjoyed them. They are very comparable to granola bars. And they are not flat cookies.

Oatmeal Raisin Cookies

1 cup brown sugar
½ cup safflower oil
1 cup milk
1 teaspoon vanilla extract
4 ½ cups old-fashioned oats
2 cups whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup raisins or chocolate chips

Mix brown sugar, oil, milk, and vanilla. In separate bowl sift together oats, wheat flour, soda, salt, and raisins or chocolate chips. Add to milk mixture and mix thoroughly. Dough will be sticky.

Shape dough into 1-inch balls. Place about 2 inches apart on a greased cookie sheet. Flatten cookies with the bottom of a glass dipped in water.

Bake at 375° until golden brown, about 8 to 10 minutes. Then immediately remove from cookie sheet. Makes about 7 dozen cookies.

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