*  Exported from  MasterCook  *
 
               Hershey’s 50% Reduced Fat Oatmeal Chip Cookies
 
 Recipe By     : Julie Gleitsmann <julie@cynosure.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  c             60% vegetable Oil spread, softened
      3/4  c             Granulated sugar
      3/4  c             Packed light brown sugar
    2                    Eggs
    1      t             Vanilla extract
    1 1/4  c             All-purpose flour
    1      t             Baking soda
    1      ts            -- €
    1      teaspoon      ground Cinnamon
      1/2  t             Salt
    2 3/4  c             Quick-cooking rolled oats
    2      c             HERSHEY'S Reduced Fat Semi-Sweet Baking Ch
    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),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.
 
                    
 
 
 
 
 
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