Oatmeal Cookies

Makes about 40 (2 1/2-inch) cookies

  • TIP: Line baking sheet with parchment paper instead of greasing with butter or oil; the paper adds no calories, keeps the cookies from sticking, and obviates the need to clean the baking sheet.


  • 2/3 cup raisins
  • 2 tablespoons whiskey, or rum*
  • 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)


  1. Set the oven rack in the middle position. Preheat the oven to 350˚F. 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.

*Can be substituted with water