Hershey's 50% Reduced Fat Oatmeal Chip Cookies

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.