Applesauce Oatmeal Cookies with Maple Glaze from Baked By Rachel

As promised, I’m bringing you guys some great posts from some fellow bloggers while I’m away. Today, I have Rachel from Baked By Rachel. Thanks Rachel for posting in my absence!

Three Years Ago: Chocolate Oreo Rice Krispies Treats in the Microwave

While Jen is off galavanting around Europe, I get to come play in her online home with you! I seriously debated for what feels like forever on what to share with you. Classic or crazy, baked or fried, I flat out couldn’t decide. Then it hit me, everyone likes cookies! Well… I hope you like cookies, if you don’t then just pretend for today – k? 😉

I don’t know about you, but I love oatmeal cookies. The only thing I’d rather do without is the raisins so I tend to replace them with chocolate. Totally an acceptable substitution in my book. However, for the sake of cleaning out my pantry and for a tart kick, I also added in dried cranberries. What was left in the bag my 4 year old polished off. A girl after my own heart… I love cranberries in a serious way.

What helps keep these oatmeal cookies extra moist is the super special not so secret ingredient of applesauce. The original recipe calls for chunky applesauce but I only buy smooth and it worked just fine. Use whatever you have on hand.

Applesauce Oatmeal Cookies with Maple Glaze
Makes roughly 3 dozen cookies

Adapted from: Martha Stewart Cookies cookbook

4 tbsp butter, softened
1C brown sugar
1/2C granulated sugar
1 egg
1/2C applesauce
1 1/2C old-fashioned oats
1 1/4 all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2C chocolate chips
1/2C dried cranberries
3/4C powdered sugar
1 1/2 tbsp water
2 tbsp maple syrup

Preheat oven to 350 degrees. In a large bowl or stand mixer, cream butter and sugars. Add egg and applesauce, mix until blended well. Add baking powder, baking soda, salt, flour and oats. Mix well. Stir in chocolate chips and cranberries.

Prepare a baking sheet with parchment or a silicone baking mat. Using a medium cookie scoop, scoop and space dough mounds 2-3 inches apart. Bake for 13-14 minutes or until just golden around the edge. Carefully remove cookies to a wire rack to cool completely.

In a small bowl whisk powdered sugar, water and maple syrup together until smooth and creamy. Place a wire rack over parchment paper. With cookies on wire rack, drizzle glaze over cookies with a whisk or small spoon.

Eat immediately or store in an airtight container for up to several days.


And thanks again to Jen for letting me hang out here today.

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