Recipe #1
Recipe: Iced Oatmeal Applesauce Cookies
Source: Martha Stewart's Cookies
Description: The applesauce in this recipe keeps the cookies moist; maple syrup flavors the simple white icing that gets drizzled over the tops.
Ingredients:
For the cookies:
+ 4 tablespoons (1/2 stick) unsalted butter, melted
+ 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 cup golden raisins
For the icing:
+ 1 3/4 cups confectioners' sugar
+ 3 tablespoons pure maple syrup
+ 3 tablespoons water
Instructions:
1) Preheat oven to 350ºF. Make cookies: 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.
2) 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, rotating halfway through. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
3) Make icing: Whisk confectioners' sugar, maple syrup, and water until smooth. Drizzle over cookies; let set. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
Yield: About 2 1/2 dozen
Source: Martha Stewart's Cookies
Description: The applesauce in this recipe keeps the cookies moist; maple syrup flavors the simple white icing that gets drizzled over the tops.
Ingredients:
For the cookies:
+ 4 tablespoons (1/2 stick) unsalted butter, melted
+ 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 cup golden raisins
For the icing:
+ 1 3/4 cups confectioners' sugar
+ 3 tablespoons pure maple syrup
+ 3 tablespoons water
Instructions:
1) Preheat oven to 350ºF. Make cookies: 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.
2) 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, rotating halfway through. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
3) Make icing: Whisk confectioners' sugar, maple syrup, and water until smooth. Drizzle over cookies; let set. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
Yield: About 2 1/2 dozen
+Tips, Tricks and Takes+
The mise en place step ["everything in its place"]. I don't tend to measure everything out first, because that would require me to wash more bowls...so instead I usually just bring together all the ingredients and bowls, etc.
It's the melted butter! I didn't use an electric mixer for this recipe since it's a recipe you can easily mix by hand. A blue Le Creuset spatula is my utensil of choice.
Adding both the brown and white sugars to the butter...
Mix well.
You'll get this goop after mixing in the egg and applesauce.
Add the oats, flour, baking soda, baking powder and salt into the goop. [And the raisins but I opted out of that step.]
Then you'll get kind of a chunky kind of goop after that...
Which you'll then scoop into balls and place onto a Silpat! And if you don't have a Silpat...what's wrong with you?! No seriously, it's a wise investment. $20 for only one and it lasts for a LONG time. But if you don't have that you can always use parchment paper...and if you don't have that, foil works too.
I usually bake things for the minimum time first, then check every so often if it's not yet done. [Which means I bake it first for 13 minutes when it says 13 to 15 minutes.] This is what it should look like after they come out. Slightly misshapen but hey, that's homemade cookies for you.
Icing: Maple syrup, water and confectioners' sugar. If you don't have maple syrup, you can just leave that out but it really does taste yummy. [Maple syrup is rather costly though...so it's your pick.]
Smooth icing? Perfect.
You could place the cookies on the cooling rack and drizzle the icing over everything but I didn't want to wash the rack so what I did was take each cookie, tip it on its side and drizzled it over the icing bowl, letting the icing run down the side of the cookie. I like these cookies slightly harder so I like stashing them in the fridge before I eat them. If you like them soft and chewy, take a bite already!
Packaging: The final step! I wrapped the tops of each cookie with a piece of parchment paper and stacked them in a clear bag to give to friends. You can get 50 clear treat bags from Michaels for a couple bucks. :D
That's all for this recipe! Enjoy!
Until next time, Ciao ♥
The mise en place step ["everything in its place"]. I don't tend to measure everything out first, because that would require me to wash more bowls...so instead I usually just bring together all the ingredients and bowls, etc.
It's the melted butter! I didn't use an electric mixer for this recipe since it's a recipe you can easily mix by hand. A blue Le Creuset spatula is my utensil of choice.
Adding both the brown and white sugars to the butter...
Mix well.
You'll get this goop after mixing in the egg and applesauce.
Add the oats, flour, baking soda, baking powder and salt into the goop. [And the raisins but I opted out of that step.]
Then you'll get kind of a chunky kind of goop after that...
Which you'll then scoop into balls and place onto a Silpat! And if you don't have a Silpat...what's wrong with you?! No seriously, it's a wise investment. $20 for only one and it lasts for a LONG time. But if you don't have that you can always use parchment paper...and if you don't have that, foil works too.
I usually bake things for the minimum time first, then check every so often if it's not yet done. [Which means I bake it first for 13 minutes when it says 13 to 15 minutes.] This is what it should look like after they come out. Slightly misshapen but hey, that's homemade cookies for you.
Icing: Maple syrup, water and confectioners' sugar. If you don't have maple syrup, you can just leave that out but it really does taste yummy. [Maple syrup is rather costly though...so it's your pick.]
Smooth icing? Perfect.
You could place the cookies on the cooling rack and drizzle the icing over everything but I didn't want to wash the rack so what I did was take each cookie, tip it on its side and drizzled it over the icing bowl, letting the icing run down the side of the cookie. I like these cookies slightly harder so I like stashing them in the fridge before I eat them. If you like them soft and chewy, take a bite already!
Packaging: The final step! I wrapped the tops of each cookie with a piece of parchment paper and stacked them in a clear bag to give to friends. You can get 50 clear treat bags from Michaels for a couple bucks. :D
That's all for this recipe! Enjoy!
Until next time, Ciao ♥