Iced Oatmeal Applesauce Cookies

by Cate on February 24, 2009

Iced Oatmeal Applesauce CookiesI’m always on the lookout for a good new cookie recipe to add to our regular rotation.  Luckily between various neighbors, family and friends, the office, Madeline‘s daycare, Nick‘s carpool and more, I have plenty of taste-testers ready to give me their opinion.  The quicker I get the desserts out of the house, the safer it is!

When I first made these cookies and had one, I’ve got to say, they did nothing for me.  But with each bite, they definitely grew on me, and days later, I had elevated their status to “make again.”  I think it was the glaze that did it for me.  The cookies by itself are less-than-stellar plain oatmeal cookies.  But add the glaze and they get interesting.  Easy to make, and more than likely, you already have the ingredients on hand.  They’re the perfect cookie for an after-school snack or to fill up that cookie jar.

Iced Oatmeal Applesauce Cookies
Recipe courtesy of Martha Stewart’s Holiday Cookies 2005

Makes about 2-1/2 dozen

  • 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
  • 1-1/2 cups old-fashioned rolled oats
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 cup golden raisins
  • 1-3/4 cups confectioners’ sugar
  • 3 tablespoons pure maple syrup

  1. 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 and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
  2. 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.
  3. Make icing: Whisk confectioners’ sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

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{ 6 comments… read them below or add one }

Claire February 24, 2009 at 9:02 pm

These look great and sound delicious! I think they’ll have to make an appearance on my blog!

Claires last blog post..The Importance of Fat

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Colleen February 24, 2009 at 9:18 pm

I made these cookies for Christmas this year, though I neglected the maple icing (though I did use it on a few sugar cookies). The cookies themselves were all right, and I certainly felt virtuous serving them to my family since they’re low fat. Still, I found them kind of delicate, soft and sticky. A little cake-like. My opinion could go either way on this recipe.

Colleens last blog post..Meals for the Week: The Fast Begins

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Cat7 February 25, 2009 at 7:21 am

Claire – I think they’re right up your alley.

Colleen – exactly. The cookies by themselves are just an eh. They definitely need the maple glaze. Of course then they are slightly less virtuous. ;)

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Nancy February 25, 2009 at 1:31 pm

Adding a scant fourth teaspoon of ginger to the glaze kicks it up a notch (as Emeril says)!

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Maria February 25, 2009 at 5:44 pm

I’ve made these and loved them! I also did a twist…a cranberry orange version. Both were tasty! I just found your blog and love it!

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Maris February 26, 2009 at 12:18 pm

I made these in November and they were SO DELICIOUS! I gave some to one of my guy friends, some to my mother, and the rest were dinner and breakfast for me (on 2 occasions! lol)

Mariss last blog post..Vanilla Bean Cheesecake Bars

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