Chewy Oatmeal Raisin Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
Calories per cookie: 1162 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. (I use a 1 1/2 tbsp cookie scoop). Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes. Makes 40 cookies.
6. Let cool on a wire rack.
Number of Servings: 40
Recipe submitted by SparkPeople user KTFRIGO.
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. (I use a 1 1/2 tbsp cookie scoop). Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes. Makes 40 cookies.
6. Let cool on a wire rack.
Number of Servings: 40
Recipe submitted by SparkPeople user KTFRIGO.
Nutritional Info Amount Per Serving
- Calories: 104.6
- Total Fat: 2.8 g
- Cholesterol: 11.6 mg
- Sodium: 107.2 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.8 g
- Protein: 1.8 g
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