Makes about 40 (2 1/2-inch) cookies
- TIP: Line baking sheet with parchment paper instead of greasing with butter or oil; the paper adds no calories, keeps the cookies from sticking, and obviates the need to clean the baking sheet.
- 2/3 cup raisins
- 2 tablespoons whiskey, or rum*
- 8 tablespoons unsalted butter, at room temperature
- 1/4 cup natural unsweetened applesauce
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup milk
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 cups oats (not instant)
- Set the oven rack in the middle position. Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper or spray with non-stick cooking spray; set aside.
- Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you put the batter together.
- In a bowl, beat the butter, applesauce, brown sugar, granulated sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk, and vanilla.
- In a medium bowl, whisk together the flour, baking soda, and cinnamon; add to the bowl, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.
- Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers, and beginning to brown on the edges, 17 to 20 minutes.
- Let cool on a wire rack.
*Can be substituted with water