Thursday, April 15, 2010
Applesauce Oatmeal Cookies
These cookies took about thirty to forty five minutes to make and came out really nice. They also stayed soft after they cooled because of the applesauce in it. This time I did make a few changes to the recipe. I decided not to add raisins because I’m not a big fan of them, and I didn’t put any frosting on the cookies because I like them better without it, though I did make some of the frosting just to test it out. Also, I didn’t have any chunky-style applesauce so I just used regular and that made no difference to the recipe. For the frosting my dad got regular pancake syrup instead of pure maple syrup, so I had to use that instead, but the frosting still came out tasting good.
4 Tbsp unsalted butter, melted
1 cup packed light-brown sugar
½ cup granulated sugar
1 large egg
½ cup chunky - style applesauce
1 ½ cups old-fashioned rolled oats
1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp coarse salt
1 cup golden raisins
1 ¾ cups confectioner’s sugar
3 Tbsp 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 and applesauce, mix until well blended, 2 to 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 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.