Chocolate Chip 'n Oatmeal Cookies

Oatmeal cookies are a little sweeter when you add HERSHEY'S Milk Chocolate Chips. Using yellow cake mix along with oats makes these cookies soft and light with just the right amount of chew. Substitute any type of HERSHEY'S Baking Chip for a twist on these cookies.

Ingredients

	Amount Per Serving	% DV *
Calories	100
Calories from Fat	45
Total Fat	5 g	8% DV
Saturated Fat	3 g	15% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	105 mg	4% DV
Total Carbohydrates	13 g	4% DV
Dietary Fiber	1.0 g	4% DV
Sugars	7 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		4% DV

Amount Per Serving

% DV *

Calories

100

Calories from Fat

Total Fat

5 g

8% DV

Saturated Fat

3 g

15% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

105 mg

4% DV

Total Carbohydrates

13 g

4% DV

Dietary Fiber

1.0 g

4% DV

Sugars

7 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

4% DV

	Amount Per Serving	% DV *
Calories	100
Calories from Fat	45
Total Fat	5 g	8% DV
Saturated Fat	3 g	15% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	105 mg	4% DV
Total Carbohydrates	13 g	4% DV
Dietary Fiber	1.0 g	4% DV
Sugars	7 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		4% DV

Amount Per Serving

% DV *

Calories

100

Calories from Fat

Total Fat

5 g

8% DV

Saturated Fat

3 g

15% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

105 mg

4% DV

Total Carbohydrates

13 g

4% DV

Dietary Fiber

1.0 g

4% DV

Sugars

7 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

4% DV

2 eggs

1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1 cup quick-cooking rolled oats

1 package yellow cake mix (about 18 oz.)

3/4 cup butter or margarine (1-1/2 sticks), softened

Directions

1. Heat oven to 350°F.

2. Combine cake mix, oats, butter and eggs in large bowl; beat until well blended. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.