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)

Preparation

  1. 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.

  2. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter.

  3. 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.

  4. 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.

  5. 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.

  6. Let cool on a wire rack.