There are lots of summer birthday's at work apparently. Recently we've had an abundance of food days. Last week we had two in a row! One for our new interns and the other was birthday food day. I made pumpkin bread for the intern day and for birthday day I wanted to try this new cookie recipe I found in my Martha Stewart Cookies cookbook. They looked really simple and delicious!
Here's an image from my cookbookSee, delicious!
They were super easy to make, however mine suffered from what my mom and I call "Chocolate Chip Cookie Syndrome". You see, my mom is pretty darn good at making cookies (she even sells them!!), however chocolate chip cookies are quite the challenge for some reason, they just go flat and thin. No matter how many different recipes she's tried, they always turn out flat and thin. We've decided it must be some sort of family curse, because I cannot make chocolate chip cookies to save my life. Trust me, I've tried to out-do my mom plenty of times. All failures. Don't get me wrong, they taste delicious, they are just a little thin.
I digress.... The cookies turned out great, but um, not exactly like Martha's.
Iced Oatmeal Applesauce Cookies
from Martha Stewart Cookies
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 teaspooon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup golden raisins
Preheat oven to 350 degrees. 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, 2-3 minutes. Mix in oats, flour, baking soda, baking powder and salt. Mix in raisins.
Using a 1.5 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13-15 minutes, rotating halfway through. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
For the icing:
1 3/4 cups confectioners sugar
3 tablespoons pure maple syrup
3 tablespoons water
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.
Seems simple enough, and it was... However, THIS is what *I* got....
Uhm.... Not exactly what's in the picture, but still very good. Just a little thin and chewy...