DEAR PEGGY: Can I substitute an equal amount of oil for the solid fat in cookie recipes? I am trying to avoid saturated and trans fats. —D.M., Tempe, Arizon
Substituting oil for butter, margarine or shortening in cookie recipes would not work well. You'd end up with very flat cookies. Try replacing 25 percent of the solid fat with unsweetened applesauce to cut back on both fat and calories. A small change like that will work in most cookies, without an objectionable change in texture. If you like how those cookies turn out, try decreasing the fat by 1/3 in your next batch.