Oatmeal Cookies without Shortening

Tastes as good as our other oatmeal cookies, but is lower in saturated fat.

2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 medium-size bananas, mashed with fork (about 3/4 cup)
1/2 cup skim milk
1 1/2 cups quick-cooking oatmeal
1/2 cup chopped pecans or walnuts
1 tablespoon grated orange rind

1. Grease cookie sheets with shortening. Sift together flour, baking powder, baking soda and salt onto wax paper.

2. Beat together eggs, dark brown and granulated sugars and vanilla in large bowl just until blended. Beat in bananas until well blended. Stir in flour mixture alternately with the milk, beginning and ending with flour mixture. Sir in oatmeal, nuts and orange rind.

3. Drop dough by level measuring teaspoonfuls about 2 inches apart onto prepared cookie sheets.

4. Bake in preheated moderate oven (375 degrees) for 10 to 12 minutes or until lightly browned around the edges. Transfer cookies from sheets to wire racks to cool. Store in tightly covered container.

Makes 5 dozen cookies at 44 cents per dozen.
Nutrient value per cookie: 49 calories, 1 gm. protein, 1 gm. fat, 36 mg. sodium, 9 mg. cholesterol.

[Another magazine clipping. Who knows if the cookies are still 44 cents per dozen? And can you really say these cookies are without shortening if you use shortening to grease the cookie sheet?]