Mike and I have been married for 12 years, and together for nearly 16. We met at a frat party on the first night back for the fall semester at Frostburg State University in 1996 and have been together ever since, joking that we got married by default because it simply didn’t occur to us to look for anyone else.
Our tastes in food are drastically different, precipitating a number of challenges in the kitchen. Mike will eat almost anything and seems to have a particular fondness for foods that make me gag, like sauerkraut, for example. He also loves vegetables (even Brussels sprouts), puts condiments on everything, and enjoys chunky tomato sauce, chunky applesauce, and yogurt with fruit in it. I would be perfectly happy eating peanut butter and jelly sandwiches for the rest of my life, I peel apples and peaches because I don’t like the skin, I believe the only accoutrements a sandwich or burger needs are cheese and well-done bacon, and I prefer my sauces and yogurts chunk-free. Perhaps the greatest divide in our relationship is his fondness for raisins, as I cannot understand why shriveled grapes are appetizing.
Mike has three favorite cookies: chocolate chip, pecan rugelach, and these iced oatmeal applesauce cookies. He’s had a busy week so far and will have an even busier weekend, so there are for him.
- 4 tablespoons butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup chunky applesauce
- 1 1/2 cups rolled oats
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup raisins
For the icing
- 1 3/4 cups powdered sugar
- 1 tablespoon vanilla
- 2-3 tablespoons water
Preheat oven to 350 degrees.
Line several sheets with parchment paper or foil.
In a mixing bowl, combine butter and sugars; beat on low speed until well-blended.
Add egg and applesauce; beat until very well-blended, about two minutes.
Add oats, flour, baking soda, baking powder, and salt; beat on low speed until combined.
Add raisins and stir by hand to incorporate.
Using a two-inch cookie scoop, drop cookies onto baking sheets about two inches apart; you should have six cookies per sheet.
Bake for 13-15 minutes, until golden brown.
Remove from oven and cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Combine powdered sugar, vanilla, and one tablespoon water. Add additional tablespoons water, one at a time, until you reach a smooth, drizzly consistency.
Channel your inner Jackson Pollock and drizzle icing over cookies. Allow icing to set before storing.
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