I have my favorite jumbo chocolate chip cookie recipe (yields 9): 100g butter, ½ cup granulated sugar, ¼ cup packed dark brown sugar A pinch of salt, vanilla, 1 large egg, 1 ⅛ cups AP flour, ½ tsp baking soda ~150g add ons

I was craving cookies but I only had low fat butter on hand, which is 26% less fat than usual. The batter turned out looking normal, but I only baked 3 out of the 9 cookies to see how they will bake. The flavour is okay, but they didn't spread as much and turned out very cakey. I suspect it has to do with the lower fat percentage, is there anything I can add to the remaining batter to make it less cakey after being baked? I was thinking peanut butter but I'm not sure if it'll be good or about the proportions.