50% Reduced Fat Oatmeal Chip Cookie
Ingredients:
3/4 cup 60% vegetable oil spread - softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon (or more, if desi, r, e, d)
1/2 tsp salt
2 3/4 cup quick-cooking rolled oats
12 oz hershey's baking chips (reduced fat, semi-sweet)
1 cup raisins
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.
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
Servings: 48
