Chewy Oatmeal Raisin Cookies
- Minutes to Cook:
- Number of Servings: 40
Ingredients
2 tablespoons whiskey or rum2/3 cup raisins8 tablespoons unsalted butter, at room temperature1/4 cup natural unsweetened applesauce3/4 cup firmly packed dark brown sugar3/4 cup granulated sugar1/2 teaspoon salt1 large egg1 large egg white1/4 cup milk2 teaspoons pure vanilla extract2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon cinnamon2 cups oats (not instant)
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.
Makes about 40 (2 1/2-inch) cookies
Number of Servings: 40
Recipe submitted by SparkPeople user GLVS2DANCE.
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.
Makes about 40 (2 1/2-inch) cookies
Number of Servings: 40
Recipe submitted by SparkPeople user GLVS2DANCE.
Nutritional Info Amount Per Serving
- Calories: 100.5
- Total Fat: 2.8 g
- Cholesterol: 11.6 mg
- Sodium: 66.7 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.1 g
- Protein: 1.6 g
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