Oatmeal Applesauce Cookies

From Martha Stewart Living OmnimediaOnce the maple icing is set, these can be stored in single layers in airtight containers for up to three days.
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Nutritional Information(per serving)Calories --Total Fat --Saturated Fat --Cholesterol --Sodium --Total Carbohydrate --Dietary Fiber --Sugars --Protein --Calcium --iced oatmeal applesauce cookies

Courtesy of Martha Stewart
Yields: About 2 1/2 dozen cookies
Oven Temp: 350
Ingredients U.S. Metric Conversion chart
Cookies:
4 tablespoon(s) unsalted butter, melted    1 cup(s) (packed) light-brown sugar    1/2 cup(s) granulated sugar    1 large egg    1/2 cup(s) chunky-style applesauce    1 1/2 cup(s) old-fashioned rolled oats    1 1/4 cup(s) all-purpose flour    1/2 teaspoon(s) baking soda    1/4 teaspoon(s) baking powder    1/4 teaspoon(s) coarse salt    1 cup(s) golden raisins
Icing:
1 3/4 cup(s) confectioners' sugar    3 tablespoon(s) pure maple syrup    3 tablespoon(s) water
Directions
Make cookies: Preheat oven to 350 degrees F. 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 raisins.    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.    Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.