Friday, October 1, 2010

M-Stew Cookies

The recipe for these cookies comes from Martha Stewart (aka M-Stew to those who are inclined to give celebrities nicknames). They are actually Oatmeal Applesauce Cookies which are actually supposed to be iced but we thought it would be too sweet with the icing/glaze so we left that out.

These are very tasty cookies but not earth shatteringly good or anything like that. They're certainly nice fall-ish cookies and very appropriate for the first day of October... already (!?). September literally flew by - I actually don't know how it happened. I guess with it being my last year at university and Riley's first, things are a little hectic to say the least. Our schedules are quite full and we're constantly commuting back and forth to campus which gobbles up a LOT of time. Unfortunately it's cutting down on our baking time but we try our best to squeeze in a little cooking and baking here and there... we can't go without it!

Anyway try these cookies out... they're made with applesauce and a little oil so they're on the healthy side of the cookie spectrum - bonus! Oh, the original recipe calls for raisins but we did the juvenile thing and substituted white chocolate chips!

[Iced] Oatmeal Applesauce Cookies
Adapted from Martha Stewart via Every Last Cookie

Makes about 2 1/2 dozen


  • 4 tablespoons 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
  • 1/2 cup white chocolate chips or raisins
  • 1 3/4 cups confectioners' sugar
  • 3 tablespoons pure maple syrup


  1. Preheat oven to 350. 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 chocolate chips.
  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. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
  3. Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set. (We skipped this step).

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