| 1 | Heat oven to 375°F. |
| 2 | In large bowl, beat spread, granulated sugar and brown sugar with electric mixer until well mixed. |
| 3 | Add eggs and vanilla; beat until creamy. |
| 4 | Stir together flour, baking soda, cinnamon and salt; gradually add to sugar mixture, mixing well. |
| 5 | Stir in oats, chocolate chips and raisins. |
| 6 | Drop by teaspoons onto ungreased cookie sheet. |
| 7 | Bake 8 to 10 minutes or until golden brown. |
| 8 | Cool slightly; remove from cookie sheet to wire rack. |
| 9 | Cool completely. |
| 10 | 4 dozen cookies. |
| 11 | Nutrition facts: serv size: 1 cookie (26g), servings: 48, amount per serving: calories 110, fat cal. |
| 12 | 25, total fat 3.5g* (5% dv), sat.fat 1.5g (8% dv), cholest. |
| 13 | 10mg (3% dv), sodium 70mg (3% dv), total carb. |
| 14 | 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). |
| 15 | Percent daily values (dv) are based on a 2,000 calorie diet. |
| 16 | *contains 1g of salatrim per serving, only 55% of which is used by the body. |
| 17 | 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. |
| 18 | Recipe may be reprinted courtesy of the hershey kitchens. |
| 19 | Meal-master compatible recipe format by karen mintzias |
