Ingredients

Makes about 30

　　1 cup packed light-brown sugar

　　1/2 cup granulated sugar

　　4 tablespoons unsalted butter, melted

　　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 salt

　　1 cup golden raisins

　　1 3/4 cups confectioners’ sugar

　　3 tablespoons pure maple syrup

　　

Step 1

Preheat the oven to 350°F. Put the brown and granulated sugars and the butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add the egg and applesauce; mix until well combined, 2 to 3 minutes; scraping down sides of bowl as needed. Add the oats, flour, baking soda, baking powder, and salt; mix until well combined. Mix in the raisins.

　　

Step 2

Using a small (1 1/2-tablespoon) ice-cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper–lined baking sheets.

　　

Step 3

Bake until the cookies are golden and just set, 13 to 15 minutes. Let cool on the sheets for 5 minutes. Transfer to a wire rack set over parchment paper to cool completely.

　　

Step 4

Whisk the confectioners’ sugar with the syrup and 3 tablespoons water until smooth. Drizzle the icing over the cookies; let set.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.