Oatmeal Butterscotch Cookies (Reduced fat & sugar)

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 27
Amount Per Serving
Calories: 93.1

Total Fat: 5.1 g
Cholesterol: 0.0 mg
Sodium: 110.3 mg
Total Carbs: 9.5 g
Dietary Fiber: 0.8 g
Protein: 1.1 g

View full nutritional breakdown of Oatmeal Butterscotch Cookies (Reduced fat & sugar) calories by ingredient

Introduction

I've reduced the sugar content by substituting Splenda for granulated white sugar. The fat content has been reduced by using 2 egg whites instead of a 1 whole egg. Fiber content has been increased by using whole wheat pastry flour and adding quick oats. I've reduced the sugar content by substituting Splenda for granulated white sugar. The fat content has been reduced by using 2 egg whites instead of a 1 whole egg. Fiber content has been increased by using whole wheat pastry flour and adding quick oats.

Minutes to Prepare: 20

Minutes to Cook: 8

Number of Servings: 27

Ingredients

1/2 cup (1 stick) margarine, softened

6 Tbls Splenda

6 Tbls brown sugar, packed

3/4 tsp vanilla extract

2 egg whites

1 cup whole wheat pastry flour

1/4 cup A/P flour

2/3 cup quick oats

1/2 tsp baking soda

1/2 tsp salt

3 oz butterscotch chips (a little less than 2/3 c.)

Directions

Using electric mixer, cream together softened margarine, Splenda & brown sugar. Add vanilla extra & combine. Add egg whites, mixing well after each addition. In separate bowl, combine whole wheat pastry flour, A/P flour, quick oats, baking soda & salt. Mix well. Combine moist ingredients with dry ingredients, mixing well. Add butterscotch chips. Bake at 350 degrees for 7-10 minutes on non-stick cookie sheet. Makes approx 27 cookies, using a 1 Tbls size cookie scoop.

Number of Servings: 27

Recipe submitted by SparkPeople user CINTHIASONRAE.