For the cookies:
4 TB. Unsalted butter, melted
1 c. packed light brown sugar
½ c. granulated sugar
1 large egg
½ c. chunky-style applesauce
1 ½ c. old fashioned rolled oats
1 ¼ c. all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. coarse salt
1 c. golden raisins
For the icing:
1 ¾ c. confectioners’ sugar
3 TB pure maple syrup
3 TB water
1. Preheat oven to 350. Make cookies: put butter and sugars in a bowl of mixer. On low speed combine. 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.
2. Using a 1 ½ inch ice cream scoop, drop dough on to sheets with parchment, 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes, rotating halfway through. Let cool on sheets 5 min. transfer cookies to a wire rack and let cool over parchment.
3. Make icing: whisk confectioners’ sugar, syrup and water until smooth. Drizzle over cookies; let set. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.