YIELDS: 24 Servings PREP TIME: 10 mins COOK TIME: 15 mins TOTAL TIME: 25 mins

The star of these oatmeal cookies is definitely the whiskey soaked raisins! Enjoy with a glass of milk, or better yet, whiskey!


2 tbsp whiskey
¾ cup raisins
½ cup unsalted butter, softened
¼ cup unsweetened applesauce
¾ cup dark brown sugar
½ cup granulated sugar
½ tsp salt
¼ cup milk or almond milk
1 egg
1 egg white
2 tsp vanilla extract
2 cups flour (I used Cup4Cup gluten free flour)
1 tsp baking soda
½ tsp cinnamon
2 cups whole oats (not quick cooking/instant)

Baking sheet
Small bowl 
Large bowl 
Cutting board 


  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. Place the raisins in a small bowl and cover them with the whiskey. Let them soak while you prepare the cookie dough.
  3. Using a hand mixer or stand mixer, mix together the softened butter, applesauce, brown sugar, granulated sugar, and salt until light and fluffy.
  4. Slowly beat in the milk, egg, egg white, and vanilla.
  5. In a separate bowl, whisk together the flour, baking soda, and cinnamon.
  6. Slowly add the flour mixture to the egg mixture and mix until just combined.
  7. Fold in the oats and raisins.
  8. 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).
  9. Remove from the oven and transfer to a wire rack to cool (but I highly recommend eating them while they're still warm!).