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Butterscotch Chip Oatmeal Cookies Recipe


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     Butterscotch Chip Oatmeal Cookies

Category   Desserts - Breads
Sub Category   None

cup extra-light corn-oil spread, softened (Betty crocker Light)
cup firmly packed light brown sugar
cup sugar (use Stevia or Splenda)
cup light molasses
2 egg whites
1 tsp maple extract 1 cup all purpose flour
1 tsp ground cinnamon
tsp baking soda
3 cups quick-cooking rolled oats
1 (6-ounce) package butterscotch chips (1 cup)

Preheat the oven to 350. Spray 2 large cookie sheets with no-stick spray. Set the cookie sheets aside.
In a large bowl, mix together the corn-oil spread, brown sugar, sugar, molasses, egg whites, and maple extract until well combined.
In a small bowl, stir together the flour, cinnamon, and baking soda. Gradually mix the flour mixture into the sugar mixture. Stir in the oats and butterscotch chips.
Drop rounded teaspoonfuls of dough 1 apart on the prepared cookie sheets. Bake for 12 to 15 minutes or until almost no imprint remains when you lightly touch a cookie in the center. Immediately remove the cookies from the cookie sheets, and transfer them to a wire rack to cool. Store the cookies ina tightly covered container to keep soft!
Serving Suggestions
Makes 48 cookies; 48 servings Calories - 75 (or so) Fat - 2g % Calories from fat - 25% Cholesterol - 0mg

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