Chewy oatmeal cookies packed with homemade applesauce and plump raisins. Yesterday I made some Baked Applesauce with these cookies in mind. I have been eyeing this recipe for months but never had any applesauce in my pantry. The chunky applesauce gives these cookies amazing texture and tremendous apple flavor. You don’t have to use homemade applesauce in these cookies, but if you use store-bought make sure it is chunky applesauce, otherwise the dough could be too runny. If you still find your dough a bit soft, just place in the refrigerator until it has set up. 🙂
One Year Ago: Double Chocolate Marshmallow Treats
Iced Oatmeal Applesauce Cookies
For the Cookies:
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 4 tablespoons unsalted butter, softened
- 1 cup (packed) light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup chunky-style applesauce
- 1 cup golden raisins
For the Maple Icing:
- 1 3/4 cups confectioners’ sugar
- 3 tablespoons pure maple syrup
- 1-2 tablespoons water
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together oats, flour, baking soda, baking powder, cinnamon and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until combined. Add egg and applesauce and mix until blended, 2 to 3 minutes. On low speed, mix in dry ingredients. Fold in raisins.
- Drop by heaping tablespoons on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes then transfer cookies to a wire rack to cool completely.
- To make the icing: In a small bowl, whisk together confectioners’ sugar, syrup and water until smooth. Drizzle over cookies, let set before serving.
Yields: 2 ½ dozen cookies
Source: adapted from Martha Stewart’s Cookies