applesauce oatmeal cookies

Tuesday morning I was in search of a new cookie to make and while in the shower I had one of my good idea moments and decided to do a google search (not sure how things were done before google) for applesauce cookies. As I have quite a bit of applesauce stored in the deep freezer and kitchen freezer and always some on hand in the fridge. Anyways in my search I came across this recipe and then a slightly version. I went with the 2nd recipe that is adapted from Martha Stewart's. I used smooth homemade applesauce. I didn't have any maple syrup on hand so I used regular syrup and also cut the icing frosting in half as it made way too much. I also omitted the raisins as I didn't have enough on hand. I made a batch on Tuesday and a 2nd batch today and with today's batch I tossed in a 1/2c of whole wheat flour. They are YUM-O!



Iced Oatmeal Applesauce Cookies
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 teaspoon vanilla (I added this)
1 1/2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
½ teaspoon cinnamon (I added this)
1/4 teaspoon coarse salt
1 cup raisins
1 3/4 cups confectioners’ sugar
3 tablespoons pure maple syrup
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, applesauce, and vanilla, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, cinnamon, 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.