Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Place the raisins in a small bowl and cover them with the whiskey. Let them soak while you prepare the cookie dough.
Using a hand mixer or stand mixer, mix together the softened butter, applesauce, brown sugar, granulated sugar, and salt until light and fluffy.
Slowly beat in the milk, egg, egg white, and vanilla.
In a separate bowl, whisk together the flour, baking soda, and cinnamon.
Slowly add the flour mixture to the egg mixture and mix until just combined.
Fold in the oats and raisins.
Scoop rounded teaspoons of the dough onto the prepared baking sheet and bake for 15 minutes, until barely browned around the edges (be sure not to overcook).
Remove from the oven and transfer to a wire rack to cool (but I highly recommend eating them while they're still warm!).
