Iced Oatmeal Applesauce Cookies
In case you haven’t noticed I have been on a sweets kick lately! There are so many great fall recipes out there that I am trying to fit them all in. I can’t stop myself! So sorry if you are going into sugar shock after reading my blog this week. I hope you can hang in there for a couple more sweet posts because you don’t want to miss today’s cookie! And don’t worry we are sharing our goodies:)
I made Martha’s Iced Oatmeal Applesauce Cookies and they were great! At first, I was a little skeptical. I had Josh eat a couple and he claimed he loved them, but he hardly ever complains about my baking/cooking so I never know what to think:)
So the next day I tried them and knew I had a winner on my hands. I think letting them “rest” for awhile helped. The oats were nice and chewy and the chunky applesauce helped keep them moist. On another good note, there is only 4 Tablespoons of butter in these cookies, not too shabby!
These cookies do have raisins in them, which I love, but if you are not a fan you can omit them. I think there is still enough flavor going on if you want a plain oatmeal cookie. I added in vanilla and cinnamon too because I am addicted to both! The maple glaze is a delightful addition to the already “full of fall flavor” cookie. So before winter takes over give these fall cookies a try!!
Adapted from Martha Stewart’s Cookies
- 4 tablespoons unsalted butter, melted
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup chunky-style applesauce
- 1 teaspoon vanilla (I added this)
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- ½ teaspoon cinnamon (I added this)
- 1/4 teaspoon coarse salt
- 1 cup raisins
- 1 3/4 cups confectioners’ sugar
- 3 tablespoons pure maple syrup
- Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg, applesauce, and vanilla, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, cinnamon, and salt. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
- Make icing: Whisk confectioners’ sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
And we got another award! Thanks this time to Pamela from
Cookies with Boys. We love your blog too!
We are passing this on to Adam at Baking with Dynamite. Be sure to check out his blog. He always cracks me up and has great recipes…and fun fitness tips on Fridays too!