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3/4 CUP SMART BALANCE ORIGINAL BUTTERY SPREAD, SOFTENED
3/4 CUP SPLENDA
3/4 CUP BROWN SUGAR SPLENDA
2 EGGS (I USE EGGBEATERS)
1TSP VANILLA EXTRACT
1 1/4 CUPS ALL PURPOSE FLOUR
1TSP BAKING SODA
3/4 TSP GROUND CINNAMON
1/2 TSP SALT
2 3/4 CUPS ROLLED OATS
1 CUP RAISINS
PREHEAT OVEN TO 375 DEGREES F
IN LARGE BOWL CREAM BUTTER, SPLENDA, SPLENDA BROWN SUGAR UNTIL SMOOTH.
BEAT IN EGGS AND VANILLA UNTIL FLUFFY.
STIR TOGETHER FLOUR, BAKING SODA, CINNAMON AND SALT.
GRADUALLY BEAT INTO BUTTER MIXTURE.
STIR IN OATS AND RAISINS.
DROP BY TEASPOONFULS ONTO UNGREASED COOKIE SHEET.
BAKE 8-10 MINUTES IN A PREHEATED OVEN OR UNTIL GOLDEN BROWN/ COOL SLIGHTLY, REMOVE FROM SHEET TO WIRE RACK.
Makes 4 dozen cookies (48 servings).
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 85 kcal
Fat 3 g
Saturated Fat 1 g
Poly Fat 1 g
Mono Fat 1 g
Trans Fatty Acid 0 g
Cholesterol 11 mg
Sodium 79 mg
Carbohydrates 12 g
Dietary Fiber 1 g
Protein 1 g