I have had these Iced Oatmeal Applesauce Cookies on my baking radar for quite awhile. It’s a Martha Stewart recipe, and I figure anything that involves oats and applesauce, and is iced, has to be good! The icing is flavored with pure maple syrup. I added more maple than was called for in the recipe, but I should have added even more.
I also made a couple of other alterations because the batter was quite soupy. I looked up the reviews of the recipe and found that I was not alone with the thin batter situation. In my case, the only thing I could think of that might have made it too runny was that I did not use chunky applesauce (I just had regular, unsweetened applesauce on hand). I ended up adding an extra 1/4 cup of flour and 1/2 cup of oats which remedied the soupy condition of the batter quite nicely, thank you.
Another change I made was adding two tablespoons of milk to the icing and two additional tablespoons of maple syrup. I didn’t notice until I was writing this post that the recipe called for water; it wasn’t on the ingredient list. Perhaps you would be able to taste more of the maple with water, but I jotted down the recipe here as I adapted it. Oats, applesauce and maple are all fall ingredients in my book, and when all was said and done, these ended up as a tasty comfort food in cookie form:)
Iced Oatmeal Applesauce Cookies (adapted from Martha Stewart)
Ingredients
4 tablespoons unsalted butter, melted 1 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1/2 cup unsweetened applesauce 2 cups old-fashioned oats 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup raisins 1 3/4 powdered sugar 4-5 tablespoons pure maple syrup 3 tablespoons milk
Directions
Preheat oven to 350 degrees. Put melted 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, 2-3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins. Using a 1 1/2-inch ice cream scoop, drop dough onto prepared baking sheets, 2 inches apart. Place baking sheet in freezer for 5 minutes. Bake cookies until golden and set, 13-15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack, let cool completely. Whisk powdered sugar, syrup, and three tablespoons milk until smooth. Drizzle over cookies, let set. This recipe made 1 1/2 dozen cookies. Linked to:
I’m Lovin’ it Party
Kitchen Fun and Crafty Friday
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Weekend Wrap Up Party
