The applesauce in this recipe keeps the cookies moist; maple syrup flavors the simple white icing that gets drizzled over the tops.

　　

Ingredients

makes about 2 1/2 dozen

　　

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

　　

Step 1

Preheat oven to 350°F. 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.

　　

Step 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.

　　

Step 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.

　　Martha Stewart's Cookies