Hershey's 50% reduced fat oatmeal chip cookies

Yield: 48 servings

Measure Ingredient
¾ cup 60% vegetable oil spread softened
¾ cup Granulated sugar
¾ cup Packed light brown sugar
2 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

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.

4 dozen cookies.

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@...)

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