1/2 c light butter or nonfat plain yogurt
1/2 c sugar
1/4 c Splenda brown sugar blend (packed)
1 egg
1 tsp vanilla
1 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c oats
1 c Cinnamon Pecan Special K
1/4 c shredded coconut
1/4 c butterscotch chips
Heat oven to 375.
Blend first 9 ingredients. Stir in oats, cereal, coconut, and butterscotch chips.
Bake on ungreased cookie sheet for about 10 minutes.
***If using yogurt the cookies are best when they are warm. They get a little chewy after the first day.***
