This is a soft, lightly chewy cookie with a maple glaze covering it, almost like eating a syrup-topped pancake. The recipe came from "Martha Stewart's Cookies" published in 2007 by Clarkson Potter in New York. I didn't put the raisins in because I didn't have any on hand and didn't want to make ANOTHER trip to the store (I feel like I work there-I'm there so much) and also my family isn't overly fond of raisins.
Ingredients: 4 tablespoons unsalted butter, melted, 1 cup light brown sugar, 1/2 cup granulated sugar, 1 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 bakind powder, 1/4 teaspoon salt, 1 cup golden raisins, 1 3/4 cups confectioners' sugar, 3 tablespoons pure maple syrup, 3 tablespoons water.
Instructions: Preheat oven to 350 degrees. Put melted butter and sugars in mixing bowl and beat with electric mixer on low speed until combined. Add egg and applesauce; mix until well blended. Mix in oats, flour, baking soda, baking powder, and salt. By hand, stir in raisins.
Drop dough by tablespoonfuls on ungreased baking sheets about 2 inches apart. Bake in preheated 350 degree oven until golden and just set, 13-15 minutes. Remove from oven and allow to cool for 2 minutes before transferring to cooling racks. Allow to cool completely. To make icing, whisk confectioners' sugar, maple syrup, and water in small mixing bowl until smooth. Drizzle over cookies; let set.
Makes about 2 1/2 dozen and may be stored in single layers in airtight containers at room temperature up to 3 days (if they last that long).