Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | 60% vegetable oil spread softened |
| ¾ cup | Granulated sugar |
| ¾ cup | Packed light brown sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla extract |
| 1¼ cup | All-purpose flour |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Ground cinnamon (or more, if desired) |
| ½ teaspoon | Salt |
| 2¾ cup | Quick-cooking rolled oats |
| 12 ounces | HERSHEY'S Baking Chips (Reduced Fat Semi-Sweet) |
| 1 cup | Raisins |
| \N 4 | dozen cookies. |
Heat oven to 375F. In large bowl, beat spread, granulated sugar and brown sugar with electric mixer until well mixed. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, cinnamon and salt; gradually add to sugar mixture, mixing well. Stir in oats, chocolate chips and raisins. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Nutrition facts: Serv size: 1 cookie (26g), Servings: 48, Amount Per Serving: Calories 110, Fat Cal. 25, Total Fat 3.5g* (5% DV), Sat.Fat 1.5G (8% DV), Cholest. 10mg (3% DV), Sodium 70mg (3% DV), Total carb.
19g (6% DV), Dietary Fiber 1g (4% DV), Sugars 13g, Protein 2g, Vitamin A (2% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
*contains 1g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 3g of available fat per serving vs 6g in the regular Oatmeal Butterscotch Cookies recipe Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible recipe format by Karen Mintzias (km@...)