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

Source: Martha Stewart Living, January 2005



Cook's Notes

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

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How would you rate this recipe?
  • 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.
    • agilitynorfolk
      20 OCT, 2018
      These came out really perfect. The only thing I did differently was to leave the dough in the frig overnight.
  • Gtho
    28 DEC, 2014
    My grandfather made it and I have loved it ever since it's quick & easy
  • 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".
  • 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!
  • 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.
  • cineemon
    14 MAR, 2013
    yam taste good ciinem mon
  • cineemon
    14 MAR, 2013
    yam taste good ciinem mon
  • 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!
  • mrsb81712
    13 OCT, 2012
    mine came out perfect: ) did add a bit of cinnamon.
  • 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.

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