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Vintage Taste: Here's to Your Health Cookies

If you think today's emphasis on healthy foods was lost on cooks of yesterday, consider this recipe from the Duluth News Tribune's cookbook contest in 1972.

If you think today's emphasis on healthy foods was lost on cooks of yesterday, consider this recipe from the Duluth News Tribune's cookbook contest in 1972.

The recipe, entered by the Rev. Leland Steen, 319 Seventh St. in Proctor, won first place in the cookie and bars category. Steen was pastor at Bethlehem Lutheran Church in Proctor from 1969 to 1976.

His oatmeal raisin cookie contained ingredients -- honey, wheat germ and stone-ground whole wheat four -- considered healthy choices today.

Here's to Your Health Cookies

3/4 pound margarine

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1/2 cup peanut oil (or vegetable oil)

1-1/2 cups brown sugar

1/3 cup honey

3 eggs

2-1/2 teaspoons vanilla

2 cups stone-ground flour (whole wheat), sifted

2 teaspoons baking soda

2-1/2 teaspoons cinnamon

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4 cups of one-minute oatmeal

1 pound raisins (less, if preferred)

1 heaping cup broken walnuts

1/4 cup wheat germ

With beater, mix margarine, oil, brown sugar, honey, eggs and vanilla, adding sifted flour, baking soda and cinnamon as it is mixing. When well mixed, turn beater on high for one minute to lighten batter. Add oatmeal, raisins, nuts and wheat germ. Mix with wooden spoon. Drop by spoonfuls on cookie sheets. Bake 8 to 10 minutes at 350 degrees. Flavor and firmness will be at their peak after two days.

Yield: 4 to 5 dozen cookies, depending on size.

Cook's note: For variety, mix one cup of peanut butter into batter.

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