Reduced Fat Oatmeal Scotchies Recipes

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

OATMEAL SCOTCHIES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
• Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

REDUCED-FAT OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, baking soda, cinnamon, and salt in a bowl. Set aside.
• In a mixer, blend butter, applesauce, brown sugar, Splenda, vanilla, and egg substitute.
• Slowly add the flour mixture and mix.
• Add oatmeal and butterscotch chips and stir by hand.
• Drop by rounded tablespoonfuls onto baking sheets.
• Bake for approximately 12-14 minutes.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt and cinnamon in small bowl.
• Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
• Fold in oats and butterscotch chips.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

OATMEAL SCOTCHIES

Steps:

• Prejeat over to 350.
• Cream butter and sugars.
• Add eggs and vanilla.
• Add flour, soda and spices.
• Stir in oats and morsels.
• Drop by teaspoons onto cookie sheet.
• Flatten slightly.
• Bake 10 minutes.
• Let cool slightly on sheet before allowing to cool on cookie rack.

OATMEAL SCOTCHIES

Steps:

• Heat oven to 375°F. In medum bowl, stir softened butter, water and egg. Stir in cookie mix (dough will be stiff). Stir in butterscotch chips.
• Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

OREO®-STUFFED OATMEAL SCOTCHIES

Steps:

• Line 2 baking sheets with parchment paper and spray with cooking spray.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
• Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.
• Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.
• Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.
• Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.

APPLEBEE'S COPYCAT MAPLE BUTTER BLONDIES RECIPE

Steps:

• Heat oven to 350 degrees.
• In a large bowl mix together butter, brown sugar, egg, and vanilla. Then stir in baking powder, baking soda, salt and flour until well blended. Fold in the white chocolate chips and chopped nuts.
• Pour the thick batter into a greased 9x9 inch pan. Cook for 20 to 25 minutes.
• While the blondies are cooking you can prepared the maple butter sauce.
• In a medium saucepan combine the maple syrup and butter. Cook over LOW heat until butter is melted. Add brown sugar and softened cream cheese, stirring constantly until cream cheese has melted.
• After the blondies are done cooking, cut into squares. Top with a scoop of vanilla ice cream and drizzle maple butter sauce over all. Top with additional chopped pecans.