Iced Oatmeal Cookies

As a child I went to Hebrew school 2 days a week, plus Saturday morning services. Needless to say I spent a lot of time in temple. One of my favorite parts of the Saturday morning service was when it ended (oops!) and they served snacks. Anyone surprised by that? Yeah- me either!

They used to just serve these little teeny tiny brownies and trays of cookies, ShopRite brand I believe (or similar, grocery store brand cookies). One of my favorites was the hard iced oatmeal cookies. I used to love the hard iced sugar cookies, but one day I accidentally grabbed the oatmeal and my love went from there. For some reason the other day I just wanted those cookies! But I figured I'd see if I could make them at home. These were good, and if you ignore the icing, they are a healthier cookie. (Notice I said "HEALTHIER" and not healthy...) They were soft, and not hard like the cookies of childhood, but they were still awesome! Definitely worth making, plus they are a nice break from my typical chocolate chip cookie route.

Source: Cookies adapted from Martha Stewart, icing Stephanie Cooks Original

Ingredients:
Cookies:

4 tbsp. butter, melted
3/4 cup light brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup cinnamon applesauce
1 1/2 cup rolled old-fashioned oats
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Icing:
1 1/4 cup powdered sugar
1/4 tsp. vanilla extract
2 tbsp water

Directions:
1- Preheat the oven to 350.
2- Combine the melted butter and sugars in a bowl, stirring until well combined. Add in the egg and applesauce, beating well, about 1-2 minutes.
3- Stir in the oats, flour, baking powder, baking soda, and salt. Mix well.
4- Scoop heaping tablespoons of dough onto lined cookie sheets. Bake until golden, 11-13 minutes. Allow to set on the cookie sheet at least 5 minutes before transferring to a cooling rack.
5- Assemble the icing- in a small bowl beat together the sugar, vanilla, and water. If it's too thick add a bit more water, until it's fluid. Using a pastry brush brush the icing onto completely cooled cookies.
6- Allow the icing to harden at room temperature, then store in an airtight container.