Last Sunday, Mike and I spent more than 2 hours shoveling out my car from the infamous "Nemo" Blizzard. I was not about to hop in the car and loose my precious, hard earned parking spot by taking a tiny 5 minute drive to the grocery store. So loaded up my backpack and hiked down the hill to grab some much needed groceries. Upon arriving at Star Market, I was quite surprised to see that the grocery store was still pretty cleared out from Thursday's feeding frenzy of Somerville/Cambridge residents stocking up for the end of the world, aka NEMO! After spending way too much time pacing up and down the aisles trying to decide what to get, I ended up loading my backpack with enough ingredients to make a healthy Eat Fit not Fat entree for Sunday dinner (stay tuned for next weeks blog post) and to whip up approx 48 chewy oatmeal bourbon soaked raisin cookies. Now, without further ado;
Chewy Oatmeal Raisin Cookies
Preheat your oven to 350 degrees.
You will need: Bourbon/Whiskey (the most important ingredient!), raisins, chocolate chips, unsalted butter, unsweetened applesauce, dark brown sugar, salt, 1 egg, 1 large egg white, milk, vanilla extract, flour, baking soda, cinnamon and oats
You will notice that I did not use any oil in this recipe. I substituted the oil with unsweetened applesauce. Honestly, we really couldn't tell the difference. I've heard applesauce is a great substitute for oil in many sweet treat recipes. I also encourage you to go make yourself a tasty cocktail while baking these treats, I mean the bourbon is already on the counter... 🙂 (Calories don't count while you're cooking, right?)
The raisins enjoying their bourbon bath
In a separate bowl, pour your whiskey or bourbon over your raisins and let it stand while you assemble your batter.
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.
Then beat the egg and egg white , milk and vanilla into your mixture.
In a separate medium bowl, whisk together the flour, baking soda, and cinnamon, add to the batter and beat just until flour is absorbed.
Gently fold in the oats, bourbon soaked raisins and chocolate chips. ( I decided to add a half of a small bag of choc. chips to this recipe, couldn't resist and it only added approx 10 calories per cookie, give or take a few.)
Your dough will somewhat resemble this beautiful masterpiece above.
Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. I ended up using a heaping teaspoon and my cookies came out a bit smaller, hence 48 cookies in my batch. I used parchment paper to protect my cookies from sticking. Added bonus- no calories in parchment paper! The cookies slide off the parchment paper when baked, making clean up of your cookie trays super easy.
Bake until the cookies are set but still soft in the centers, and beginning to brown on the edges 17-20 minutes.
Now go enjoy a cookie with your bourbon or whiskey cocktail, you deserve it!
2 tablespoons whiskey or rum
2/3 cup raisins
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)
I added a half bag of chocolate chips to my cookies