Hershey's Oatmeal Cinnamon Chip Cookies (1 serving = 1 cookie [24g])
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Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 115.8
- Total Fat: 6.0 g
- Cholesterol: 17.9 mg
- Sodium: 58.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.2 g
View full nutritional breakdown of Hershey's Oatmeal Cinnamon Chip Cookies (1 serving = 1 cookie [24g]) calories by ingredient
Introduction
This is a slightly modified version of the recipe on the back of a bag of Hershey cinnamon chips. They taste great and are plenty sweet.The original recipe adds 1/3 cup granulated white sugar and 3/4 cup raisins. Butter was used in the nutrition calculation. This is a slightly modified version of the recipe on the back of a bag of Hershey cinnamon chips. They taste great and are plenty sweet.
The original recipe adds 1/3 cup granulated white sugar and 3/4 cup raisins. Butter was used in the nutrition calculation.
Number of Servings: 48
Ingredients
-
1 cup butter or 1 cup margarine, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 1/2 cups quick-cooking oats
1 (10 ounce) package Hershey's cinnamon bark
Directions
1 Preheat oven to 350°.
2 In large mixing bowl cream butter, granulated sugar and brown sugar.
3 Beat in eggs and vanilla.
4 Add flour and baking soda, mixing well.
5 Mix in oatmeal, cinnamon chips and raisins (batter will be heavy).
6 Drop by heaping teaspoonful onto ungreased cookie sheet and bake for 10-12 minutes or until they look golden around edges.
7 Let cool for about 1 minute and then remove to wire rack to finish cooling.
Serving Size: makes 48 1.5 tbls cookies (24g each cooked)
Number of Servings: 48
Recipe submitted by SparkPeople user 84HOKIE.
2 In large mixing bowl cream butter, granulated sugar and brown sugar.
3 Beat in eggs and vanilla.
4 Add flour and baking soda, mixing well.
5 Mix in oatmeal, cinnamon chips and raisins (batter will be heavy).
6 Drop by heaping teaspoonful onto ungreased cookie sheet and bake for 10-12 minutes or until they look golden around edges.
7 Let cool for about 1 minute and then remove to wire rack to finish cooling.
Serving Size: makes 48 1.5 tbls cookies (24g each cooked)
Number of Servings: 48
Recipe submitted by SparkPeople user 84HOKIE.
Member Ratings For This Recipe
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