⅔ cup raisins
2 Tbsp whiskey or rum (can be substituted with water)
8 Tbsp unsalted butter, at room temperature
¼ cup natural unsweetened applesauce
¾ cup firmly packed dark brown sugar
¾ cup granulated sugar
½ tsp salt
1 large egg
1 large egg white
¼ cup milk
2 tsp pure vanilla extract
2 cup all-purpose flour
1 tsp baking soda
½ tsp cinnamon
2 cup oats (not instant)
1. Set the oven rack in the middle position. Preheat the oven to 350F. Line 2 baking sheets with parchment paper or spray with non-stick cooking spray; set aside.
2. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you put the batter together.
3. 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.
4. 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.
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.