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)