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You may already know that heart-healthy margarine spreads are great for topping meals to give them a tasty, buttery flavor. But did you know they are good for cooking and baking, too?

To check in case a spread is heart-healthy, look for a cholesterol-free comfortable bath spread that is produced from 50 percent to 60 percent vegetable oils, contains number trans fat per serving and has 2 grams or less of saturated fat.

Dana Jacobi, author of the "12 Best Foods Cookbook," offers these methods for cooking and baking with margarine spreads:

• To measure smooth bathtub spread correctly, ensure that you stage the cup or spoon.

• When sauting, use medium heat to steadfastly keep up the taste and to prevent using the spread.

• For cooking, chill the spread in the fridge before measuring it if the formula calls for creaming it with sugar.

• When burning a spread for cooking, remember that it melts quickly. In the stove, 3 tablespoons of bathtub spread melts in 15 seconds, versus 30 seconds for butter.

Given that you know which how to make together and advances to choose, test it on your own. The next recipe runs on the heart-healthy spread and produces great results.

DANA JACOBI'S OATMEAL-RAISIN COOKIES

(Makes 36 cookies)

1/3 glass chilled Promise Buttery Spread

1 cup sugar

1 large egg, at room temperature

1 tablespoon mild molasses

1 teaspoon vanilla extract

1/2 tsp sodium

1 cup all-purpose flour

1 1/2 cups rolled oats

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 cup raisins

3/4 cup sliced almonds

Preheat oven to 350 degrees. Line baking sheet with parchment paper and reserve.

Use an electrical mixer on medium speed to product Promise Buttery Spread with sugar until it is deep and light, about 2 minutes.

Blend in vanilla, molasses, egg and salt. Utilizing a rubber spatula, stir in oatmeal, flour, baking soft drink and cinnamon until very nearly blended. Add raisins and almonds, combining softly until ingredients are combined.

Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart.

Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the container, then shift to a rack and cool completely. - NU find out more