These Iced Oatmeal Applesauce Cookies are packed with oats, applesauce, and two types of raisins, for the most delightfully chewy oatmeal cookie around! Drizzle them with a maple icing and just try not to eat the whole batch in one sitting!
(This recipe for Iced Oatmeal Applesauce Cookies was originally published in May 2011, but was updated with new photos in 2018).
There isn’t much in life I love more than a good old-fashioned oatmeal cookie. And yes, I choose to always include raisins in my oatmeal cookies. But this is the first time I’ve made Oatmeal applesauce cookies. And it definitely won’t be the last because these cookies are so freaking good and pretty much the stuff my dreams are made of.
ICED OATMEAL APPLESAUCE COOKIES RECIPE
Are you a raisins in your oatmeal applesauce cookies type of person? Don’t get me wrong, I love chocolate as much as the next person, but I’m not always in the mood for it. And then I’m not, nothing hits the spot like an oatmeal raisin cookie. This cookie uses two types of raisins, regular and golden! Feel free to just use one if you don’t feel like purchasing both (to be honest, I’m not totally sure what difference it makes in terms of taste) But, I also totally understand if you’re just not a raisin person. You can always opt to leave them out! Orrr replace them with chocolate chips if that’s more your thing.
Whatever you choose to do, just try your best not to eat all of the batter before you bake the actual cookies. That is most definitely the toughest part about making these!
Once you have them out of the oven and cooled, you will drizzle them with a delightful maple glaze. Then again, if you leave the glaze off them, I’m pretty sure oatmeal applesauce cookies make for a perfectly reasonable breakfast item. OK what am I saying, I’d eat them for breakfast even with the glaze on them!
Another wonderful idea? Crumbling the cookies over a bowl of yogurt for a little not-so-bad-for-you sweet treat. Of course, you can always just eat the cookies as one does. I have to admit these did not last long in my house AT ALL. There’s something about the consistency of them that’s just so wonderful… they’re a bit flatter than your typical oatmeal cookies (probably because of the applesauce) and nice and chewy.
I almost never drink milk these days, but oatmeal applesauce cookies and milk just felt so right to me! Kind of like I was a kid again? But a kid who can eat as many cookies as she wants without anyone saying otherwise. The best kind of kid to be, right?
These cookies will be made over and over again in my kitchen… And if you come over and tell me you despise raisins, I promise I’ll make you oatmeal applesauce chocolate chip cookies instead.
Are you a raisin in your oatmeal cookies type of person?
If you’re looking for more delicious cookie recipes, check out my Strawberry Milk White Chocolate Cookies, my XL Peanut Butter Cookies with Sprinkles, or these Momofuku Milk Bar Cornflake Chip Marshmallow Cookies. I also want to try these Healthy Strawberry Cookies from The Big Man’s World!
Iced Oatmeal Applesauce Cookies
- 4 Tbsp unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup applesauce
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1 3/4 cups confectioners' sugar
- 3 Tbsp maple syrup
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In the bowl of an electric mixer or in a large bowl with a hand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Mix in egg and applesauce until well-combined. Add the oats, flour, baking soda, baking powder, cinnamon, salt, and both raisins and mix until just combined.
- Using a 1 1/2-inch cookie or ice cream scoop, drop dough onto prepared baking sheets about 2 inches apart.
- Bake cookie for 13-15 minutes, until the edges start to brown. Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a wire rack to finish cooling.
- When cookies are completely cooled, drizzle glaze over them.
- In a medium bowl, whisk together confectioners’ sugar and maple syrup.
- Recipe adapted from Martha Stewart