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Hershey's 50% Reduced Fat Oatmeal Chip Cookie

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HERSHEY'S 50% REDUCED FAT OATMEAL CHIP COOKIE
 Categories: Cookies
      Yield: 48 Servings
 
    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-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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