Image & Recipe Credit: Delish + Martha Stewart

Oatmeal Applesauce Cookie Ingredients
Recipe Yields: abt 2 1/2 dozen cookies    Oven Temp: 350 degrees
*  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 Ingredients
* 1 3/4 cup(s) confectioners' sugar
* 3 tablespoon(s) pure maple syrup
* 3 tablespoon(s) water

Directions
1. 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.

2. 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.

3. Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

Recipe Credit: By Jacques Torres + Food & Wine + Delish
Image Credit: Quentin Bacon

Cherry Nut Mudslide Cookie Ingredients
Yields: 5 dozen cookies Total Time: 1 hr 45 min
* 1/2 cup(s)  hazelnuts
* 2 pound(s) bittersweet chocolate, finely chopped
* 6 ounce(s) unsweetened chocolate, finely chopped
* 1/2 cup(s) flour
* 2 tablespoon(s) flour
* 2 3/4 teaspoon(s) baking powder
* 1 1/4 teaspoon(s) salt
* 6 tablespoon(s) unsalted butter, at room temperature
* 2 1/4 cup(s) sugar
* 5 large eggs, at room temperature
* 1/2 cup(s) salted pistachios, chopped
* 1/2 cup(s) chopped dried cherries

Directions
1. Preheat the oven to 350°F. Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister. Transfer to a towel and rub to remove the skins. Coarsely chop the nuts.

2. In a large bowl set over a pan of simmering water, melt 1 pound of the bittersweet chocolate with all of the unsweetened chocolate. Let cool completely.

3. In a small bowl, whisk the flour, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy. Beat in the eggs, then beat in the melted chocolate. At low speed, beat in the dry ingredients. Fold in the pistachios, cherries, hazelnuts, and the remaining bittersweet chocolate.

4. For each cookie, scoop 2 tablespoons of dough onto a parchment-lined baking sheet and roll into a ball; space them about 1 1/2 inches apart. Bake in batches for 15 minutes, just until the tops are lightly cracked; shift the sheets from top to bottom and front to back halfway through for even baking. Transfer the sheets to racks to cool slightly, then transfer the cookies to a rack. Serve warm or at room temperature.