Yeah, yeah, I know. Iced Oatmeal cookies aren’t exactly the most spring-like dessert out there, but the fact of the matter is, between this rain and the grey skies, it’s feeling more like October than May. And all I really wanted was to be comforted by an oatmeal cookie. So I made some. Don’t fight the feeling.
Iced Oatmeal-Applesauce Cookies (makes 2 1/2 dozen cookies)
Adapted from Martha Stewart
Print this recipe!
This is a quick one!
• 4 tablespoons unsalted butter, melted
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup 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 golden raisins
• 1/2 cup “regular” raisins
• 1 3/4 cups confectioners’ sugar
• 3 tablespoons pure maple syrup
Preheat oven to 350 degrees
Add butter, granulated sugar, and brown sugar in the bowl of an electric mixer.
Mix on a low speed until all ingredients are combined.
Add your egg and applesauce and mix until well-incorporated, about 2-3 minutes.
Next, add the oats, flour, baking soda, baking powder, salt, and the raisins.
Using an ice cream scoop, drop the dough onto a parchment paper-lined or greased baking sheet. Bake for 13-15 minutes until the edges start to brown. Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a wire rack to finish cooling.
If you’re making the glaze to go over, simply whisk the confectioners’ sugar and maple syrup together and drizzle over the completely cooled cookies.
My favorite part about these? Knowing full-well that most of them will be consumed for breakfast. You know, because there’s oatmeal in them it means you can have them any time of the day. Duh! Another great idea? For dessert tonight, my roommate crumbled one of these cookies into a little bowl of Greek yogurt that she had in the FREEZER. Hello, frozen Greek yogurt, why didn’t I think of that? An idea that I am most definitely trying. And stealing.
Since we’re on the topic of baked goods I thought now would be a great time to talk about one of the most delicious rum cakes I’ve had in a very long time. I think the last time I had one was when I was in the Bahamas a few years back and I had a Tortuga rum cake, which basically tastes like a Caribbean island in every bite. So, when we were contacted by Island Treasures Gourmet asking if we’d like to sample their Vanilla Rum Cake ($24.95), I jumped on that email so quickly I didn’t know what hit me. Free rum cake?! Sign me up, please and thank you!
This rum cake was mind-blowingly delicious. I could smell the rum as I opened the box. And I hate the word “moist” and find it only acceptable to use when describing a baked good. This cake was soooo moist it almost melted in your fingertips.
I sure as heck knew I wouldn’t be able to control myself if I had an entire rum cake sitting in my house, so I divided it in half, arranged slices on a platter, and brought it to our friend Julie’s house last Saturday to share. Whenever I talk about sharing I think of our elementary school “slogan” which was “Sharing is caring at Sanborn School!”. Still, to this day, I can’t get it out of my head.
I’m a huge fan of giving food as gifts for any occasion and with summer approaching (hopefully soon!) I think one of these rum cakes would be perfect to bring as a hostess gift or if you’re planning on staying at someone’s beach house as a “thank you”! They will love you and invite you over all the time. I promise.