Yield: 48 Servings
|¾ cup||60% vegetable oil spread softened|
|¾ cup||Granulated sugar|
|¾ cup||Packed light brown sugar|
|1 teaspoon||Vanilla extract|
|1¼ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|½ teaspoon||Ground cinnamon (or more, if desired)|
|2¾ cup||Quick-cooking rolled oats|
|12 ounces||HERSHEY'S Baking Chips (Reduced Fat Semi-Sweet)|
|\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@...)