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Iced Oatmeal-Applesauce Cookies

326

These soft, chewy cookies capture the flavor of a warm bowl of apple-cinnamon oatmeal.

  • Yield: Makes about 2 1/2 dozen

Source: Martha Stewart Living, January 2005

Ingredients

  • 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

  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.

Cook's Notes

Once the maple icing is set, these can be stored in single layers in airtight containers for up to three days.

Reviews Add a comment

  • travelbugderek
    10 MAY, 2016
    I am in the midst of making these and, although they taste good, they spread too much. I chilled the dough for an hour beforehand and it still didn't help. I won't be making these again. This is only the second time that one of Martha's recipes failed me.
    Reply
  • Gtho
    28 DEC, 2014
    My grandfather made it and I have loved it ever since it's quick & easy
    Reply
  • HappyAna
    9 DEC, 2014
    After reading the reviews I made the following changes and they turned out very good! (not runny or flat like others commented) Mixed butter at room temp - once you add egg it gets smoother and mixes more easily. Used fresh apple chopped up in food processor instead of applesauce. Added about 1 tsp of cinnamon, 1/2tsp ginger. Used only half the brown and white sugar and still very sweet. Added walnuts. Would add more apple next time because not very "apple-y".
    Reply
  • Melisa10759
    30 APR, 2014
    Fortunately I did a test cookie. It really spread and baked up flat, but the taste was good. I ended up adding an additional 1/2 cup flour. The next test cookie baked up very nice. It was thick and chewy but did not taste overly floury. I wanted to bump up the apple flavor, so I used apple juice in the glaze instead of water. Half the glaze recipe is sufficient. Next time, I will add in chopped dehydrated apple to bump up the apple flavor even more. Will make again!
    Reply
  • Mom24_4evermom
    21 JAN, 2014
    Really like this recipe. Tasted like a good, old-fashioned applesauce cookie. I would use a small scoop next time and round slightly. Love the consistency, soft and chewy. Had no problems.
    Reply
  • cineemon
    14 MAR, 2013
    yam taste good ciinem mon
    Reply
  • cineemon
    14 MAR, 2013
    yam taste good ciinem mon
    Reply
  • Erica Vinyard
    11 FEB, 2013
    Great recipe! Make sure to refrigerate your dough first (at least 15 minutes) or these cookies will run thin. I did make a few changes to suit my family's tastes- used regular applesauce added a cup of chopped granny smith apples in place of the raisins added a scant cup of chopped walnuts skipped the icing (these cookies are sweet enough already!) I'll definitely make these again!
    Reply
  • mrsb81712
    13 OCT, 2012
    mine came out perfect: ) did add a bit of cinnamon.
    Reply
  • wholecrew
    10 OCT, 2012
    Tweaks to this recipe that make for a more flavorful cookie include using Granny Smith applesauce (provides more apple flavor) and using half of the glaze recipe - which makes too much glaze for one batch of cookies and totally obscures the flavor of the cookie if too much of the glaze is used.
    Reply