Cookie of the Week: Iced Oatmeal Applesauce Cookies
In the mood for something festive, I came across this applesauce cookie recipe in my Martha Stewart’s Cookies book. This is a healthy cookie, and as many of you know, I’m not one of those “diet soda cakes” healthy dessert eater types. When I have dessert, I want it to be decadent. That being said, these are tasty little bundles, and I felt good eating them. It was almost like having a granola bar. So I didn’t feel so bad eating them for breakfast, dinner, three at a time…you get the picture. The healthy part comes in where applesauce replaces extreme uses of butter.
A gripe, like many of the commenters here, is the cookies came out nothing like the picture in the book. If you do make these, I’d recommend adding some more oatmeal and flour, and maybe using parchment paper if that helps those types of things. Mine came out thin and batter-y. I would also cut back on the water in the icing, as mine was pretty thin.
And finally, a complaint against Ms. Martha. Coarse salt? Really? Totally unnecessary. I feel like she’s just trying to come off as a fancy pants. You can use regular salt, just a little less.
Ingredients
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
Directions
- 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.
- 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.
