Hi Susan! Yes, both types of sugar were reduced equally when this testing was done. As for reducing only one type of sugar, while you can try that, you will likely change the texture of the cookie. More on that here, where we explain how sugars (and the type being used) affect cookie texture: Cookie Science 

In regards to swapping in some oat flour, you certainly can do so, but we recommend keeping that amount to about 25% of the total flour. Since oat flour has no gluten and since it absorbs liquid a bit differently (compared to wheat flour), your final texture may be slightly different, but equally delicious! It may take a few batches to find the perfect ratio for your liking.

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