Reduced-Fat Oatmeal Scotchies: A Comforting Classic, Lightened Up

There’s a particular magic that happens when the scent of baking cookies fills a home, a comforting aroma that instantly transports me back to my grandmother’s kitchen. She was a prodigious baker, and her Oatmeal Scotchies were legendary – chewy, golden discs studded with sweet butterscotch chips. While I adored them, as I began my culinary journey and became more mindful of ingredients, I sought a way to recreate that nostalgic joy with a lighter touch. Through thoughtful adjustments, like incorporating unsweetened applesauce to replace some of the fat, I discovered a way to achieve that beloved texture and flavor profile, making these reduced-fat Oatmeal Scotchies a guilt-free indulgence that still evokes all the warmth of those cherished memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-14 minutes (per batch)
• Total Time: Approx. 27-29 minutes (plus cooling)
• Servings: 48 cookies
• Yield: Approximately 48 cookies
• Dietary Type: Reduced-Fat

Ingredients

To craft these delightful cookies, gather the following:

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ cup butter (1 stick), softened
• 1 cup unsweetened applesauce
• ¾ cup packed brown sugar
• ¾ cup Splenda granular (or your preferred granulated sugar substitute)
• 1 teaspoon vanilla extract
• ½ cup egg substitute (liquid or powdered, prepared according to package directions)
• 3 cups rolled oats (old-fashioned oats recommended for best texture)
• 1 cup butterscotch chips

Equipment Needed

• Large mixing bowls
• Electric mixer (handheld or stand mixer)
• Whisk or fork
• Spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mats (optional, for easier cleanup)
• Wire cooling racks

Instructions

Let’s bring these comforting cookies to life, step by step:

1. Preheat and Prepare: Begin by preheating your oven to 375 degrees F (190 degrees C). Line your baking sheets with parchment paper or silicone baking mats for easy removal and cleanup, or lightly grease them.

2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents and spices evenly. Set this bowl aside.

3. Cream Wet Ingredients: In a separate, larger mixing bowl, cream together the softened butter, unsweetened applesauce, packed brown sugar, Splenda granular, and vanilla extract. Using an electric mixer, beat these ingredients on medium speed until the mixture is light and fluffy. This process incorporates air and helps create a tender cookie.

4. Incorporate Egg Substitute: Add the egg substitute to the creamed butter and sugar mixture. Continue beating until everything is well combined and smooth.

5. Gradually Add Flour Mixture: With the mixer on low speed, slowly add the flour mixture (from step 2) to the wet ingredients. Mix just until the flour is incorporated. Be careful not to overmix at this stage, as it can develop the gluten in the flour too much, resulting in tougher cookies.

6. Fold in Oats and Chips: Now, it’s time to add the star players! Add the oatmeal and butterscotch chips to the cookie dough. Stir them in by hand using a spatula or wooden spoon until they are evenly distributed throughout the dough.

7. Shape the Cookies: Drop the dough by rounded tablespoonfuls onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking.

8. Bake to Golden Perfection: Bake in the preheated oven for approximately 12-14 minutes. The cookies are ready when their edges are lightly golden brown and the centers appear set. For a chewier cookie, err on the shorter baking time; for a crisper cookie, bake a minute or two longer.

9. Cool and Enjoy: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for a minute or two before carefully transferring them to wire cooling racks to cool completely. This allows them to firm up and prevents them from breaking.

Expert Tips & Tricks

• Butter Temperature is Key: Ensure your butter is truly softened, not melted. This allows it to cream properly with the sugars, creating the ideal texture. If it’s too cold, it won’t cream; if it’s melted, your cookies might spread too much and become greasy.
• Don’t Overmix the Flour: Overmixing flour develops gluten, which can lead to tough cookies. Mix just until the dry ingredients are barely incorporated into the wet.
• Oatmeal Variety: While old-fashioned rolled oats are recommended for their texture, quick oats can be used, but the cookies may have a softer, more cake-like texture. Steel-cut oats are not suitable for this recipe.
• Butterscotch Chip Distribution: To ensure an even distribution of butterscotch chips, you can give the dough a final gentle stir by hand after adding them, ensuring they are mixed throughout rather than just clumped at the bottom.
• Even Baking: Rotate your baking sheets halfway through the baking time (if baking multiple sheets at once) or from front to back if using one sheet. This ensures more even browning and baking.
• Storage for Chewy Texture: For the chewiest cookies, it’s often best to slightly underbake them. They will continue to firm up as they cool on the baking sheet.

Serving & Storage Suggestions

These Reduced-Fat Oatmeal Scotchies are wonderful served warm or at room temperature. They pair beautifully with a glass of cold milk, a cup of hot tea, or even a scoop of your favorite reduced-fat ice cream.

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. For optimal freshness, place a slice of bread in the container to help maintain their chewiness.
• Refrigeration: For longer storage, you can refrigerate them in an airtight container for up to a week. They may become slightly firmer.
• Freezing: These cookies freeze exceptionally well. Place cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per cookie. Please note that these values are approximate and can vary based on specific ingredient brands and substitutions.

Nutrient	Amount per Serving	% Daily Value
Calories	86.8 kcal
Calories from Fat	3.4 g
Total Fat	3.4 g	5 %
Saturated Fat	2.1 g	10 %
Cholesterol	5.1 mg	1 %
Sodium	75 mg	3 %
Total Carbohydrate	12.7 g	4 %
Dietary Fiber	0.7 g	2 %
Sugars	5.8 g	23 %
Protein	1.6 g	3 %

Variations & Substitutions

While this recipe is fantastic as is, feel free to explore these variations:

• Nutty Addition: Add ½ cup of chopped walnuts or pecans along with the oats and butterscotch chips for an extra layer of texture and flavor.
• Chocolate Lover’s Twist: Substitute the butterscotch chips with semi-sweet or dark chocolate chips for a classic chocolate chip cookie variation.
• Spice It Up: For a warmer, more complex spice profile, consider adding a pinch of nutmeg or ground ginger to the dry ingredients.
• Gluten-Free Option: You can try substituting the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for optimal texture.

FAQs

Q: Why did my cookies spread too much?
A: Overmixing the dough after adding the flour, using melted butter instead of softened, or baking at too low a temperature can all contribute to excessive spreading.

Q: Can I use real eggs instead of an egg substitute?
A: Yes, you can use one large egg in place of the ½ cup egg substitute. Ensure the egg is at room temperature for better incorporation.

Q: How can I make these cookies even chewier?
A: Slightly underbaking them is the best way to achieve a chewy texture. They will continue to set up as they cool. Also, ensuring your butter is softened, not melted, helps maintain chewiness.

Q: My butterscotch chips are melting into the dough. Is that normal?
A: Yes, it’s normal for some butterscotch chips to slightly soften and melt into the dough, especially as the dough sits. This contributes to their lovely flavor.

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the cookie dough for up to 2-3 days. If the dough becomes very firm, let it sit at room temperature for about 15-20 minutes before dropping cookies onto the baking sheet.

Final Thoughts

These Reduced-Fat Oatmeal Scotchies are a testament to how thoughtful adjustments can honor cherished flavors while embracing a lighter approach to baking. They offer that perfect balance of chewy oats, sweet butterscotch, and comforting spice, proving that indulgence doesn’t always have to come with a heavy cost. Bake a batch, share them with loved ones, and savor the warm, familiar goodness. I find they are particularly delightful enjoyed with a soothing cup of chamomile tea, creating a moment of pure, unadulterated comfort. I’d love to hear about your baking adventures with these lightened-up classics!