| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 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 |
|
4 |
dozen cookies. |
INSTRUCTIONS
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@salata.com)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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