3/4 c 60% vegetable oil spread
— softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
2 Eggs
1 ts Vanilla extract
1 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Ground cinnamon
-(or more, if desired)
1/2 ts Salt
2 3/4 c Quick-cooking rolled oats
12 oz HERSHEY’S Baking Chips
-(Reduced Fat Semi-Sweet)
1 c 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-
Yields
48 Servings
