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4 Tbsp (1/2 stick) unsalted butter, melted 1 cup packed light brown sugar 1 large egg 1/2 tsp vanilla extract 1/2 cup apple butter (or unsweetened apple sauce) 1 1/2 cups old-fashion rolled oats 1 1/4 cups white whole wheat flour 1 tsp cinnamon 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 3/4 cup white chocolate, cut into chunks (can also use white chocolate chips)
For Icing: 1 cup confectioners sugar 2 Tbsp maple syrup 1 1/2 Tbsp water
Instructions: Preheat oven to 350 degrees. Make cookies: Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg, apple butter, and vanilla extract; mix until well blended, 2 to 3 minutes. Mix in oats, flour, cinnamon, baking soda, baking powder, and salt. Mix in white chocolate chunks. 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, 12 to 14 minutes, rotating halfway through. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely. Make icing: Whisk confectioners' sugar, maple syrup, and water until smooth. Drizzle over cookies; let set. Cookies can be stored in airtight container at room temperature. Note: You can use all-purpose flour instead of white whole wheat flour |