Ingredients
2 tablespoons whiskey or rum
2/3 cup raisins
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)
Directions
Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter. Using a handheld or standing mixer, 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 batter, 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.
Serving size: 1 cookie
116 calories
From Cook Yourself Thin
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