¾ cup extra-light corn-oil spread, softened (Betty crocker Light)
¾ cup firmly packed light brown sugar
¼ cup sugar (use Stevia or Splenda)
¼ cup light molasses
2 egg whites
1 tsp maple extract 1 cup all purpose flour
1 tsp ground cinnamon
½ tsp baking soda
3 cups quick-cooking rolled oats
1 (6-ounce) package butterscotch chips (1 cup)
Instructions
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!
