Friday, December 9, 2011

Butterscotch & Chocolate Chip Oatmeal Cookies

Butterscotch & Chocolate Chip Oatmeal Cookies


1/2 cup(s) (packed) brown sugar
1/2 cup(s) granulated sugar
1/2 cup(s) trans fat–free vegetable oil spread (60% to 70% oil) (I used a stick of margarine 65% oil)
1 large egg
1 large egg white
2 teaspoon(s) vanilla extract
1 1/4 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 1/2 cup(s) quick-cooking or old-fashioned oats, uncooked (I used quick-cooking)
1 cup(s) bittersweet (62% cacao) or semisweet chocolate chips (my variation: 1/2 cup butterscotch chips and 1/2 cup semi-sweet chocolate chips)

1.  Preheat oven to 350 degrees F.

2.  In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread until well blended, occasionally scraping bowl with rubber spatula. Add egg, egg white, and vanilla; beat until smooth. Beat in flour, baking soda, and salt until mixed.

3.  With wooden spoon, stir in oats and chocolate chips until well combined.

4.  Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 12 to 13 minutes or until golden. With wide metal spatula, transfer cookies to wire rack to cool.
I accidentally bought quick cooking oats at the store the other day so I went in search of a recipe which called for a lot of quick cooking oats.  I found this recipe on and, according to this site, the cookies were "triple tested at the Good Housekeeping Institute". Wow, I did not even know that sort of place existed! 
The cookies are supposed to lower in fat and cholesterol, and be only 80 calories per cookie, IF you make 48 cookies per batch. I made 36 cookies!  Whatever the case may be, I have some tasty cookies on hand and I found a good use for quick cooking oats!

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