This is part two of the care package for my sister. These cookies sound like they would be more complicated, but actually, the chocolate chip cookies required more concentration (and it was worth it!). They're super quick to whip together. The applesauce keeps the cookies nice and moist. Yum!
Iced Oatmeal Applesauce Cookies
From Martha Stewart's Cookies book
Makes about 2 1/2 dozen
For the Cookies:
4 Tbsp 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 tsp baking soda
1/4 tsp baking powder
1/4 tsp coarse salt
1 cup golden raisins
For the Icing:
1 3/4 cups confectioners' sugar
3 Tbsp pure maple syrup
3 Tbsp water
1. Preheat oven to 350-degrees. Make cookies: 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.
2. Mix in oats, flour, baking soda baking powder, and salt. Mix in raisins.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2-inches apart.
4. Bake cookies until golden and just set, 13 to 15 minutes, rotating halfway through. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
5. Make icing: Whisk confectioners' sugar, maple syrup, and water until smooth. Drizzle over cookies; let set.
Cookies can be stored in single layers in airtight containers at room temperature up to 3 days. Enjoy!
No comments:
Post a Comment