Brandy's Baking: Iced Applesauce-Oatmeal Cookies

Monday, November 7, 2011

Iced Applesauce-Oatmeal Cookies

7:43 AM | Posted by Brandy K | | Edit Post

Who needs a cookie?

I realized recently that I've been neglecting the Cookie genre on my blog. I'm so sorry. Cupcakes just seem to take over around here! I do make cookies quite often, but I guess I don't always consider them good blog material...just not snazzy enough. Well, no more!

Cookies deserve blog exposure too. They do. So! Up first, I have an especially tasty cookie for you.

Iced Applesauce-Oatmeal Cookies...

They are tender and so full of flavor...apple with maple icing...help! The flavor combination is just right and the addition of rolled oats (the old fashion kind, not quick cooking) adds some great texture to the cookie. I loved them. My kids loved them. They made a great after school snack and look...look how pretty they are! You need to make some. Enjoy!

I'll have more cookies on the blog soon. I promise!
In the meantime, check out some of my other cookie posts. :)

Easy Sugar Cookies
Triple Chocolate Chunk Cookies
Peanut Butter Cup Cookies
Cookies and Cream Cookies
Pretzel M&M Cookies
Double Fudge Oreo Crunch Cookies

Iced Applesauce Oatmeal Cookies
Source: Slightly adapted from Martha Stewart
Get the printable recipe here

Ingredients:

4 tablespoons unsalted butter, softened
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 3/4 cups confectioners' sugar
3 tablespoons pure maple syrup

Directions:

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.

Chill dough for about 3 hours or overnight. Preheat oven to 350. 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 2-3 tablespoons water until smooth. Drizzle over cookies.