1-Getting Started with Preparation: First, simmer the applesauce in a medium saucepan over medium heat until it’s reduced by half, about 10 minutes, then let it cool. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg to build the dry base.

2-Preparation: Next, cream the butter, granulated sugar, and brown sugar in a mixer on medium speed for about 5 minutes until smooth. Add the reduced applesauce, egg yolk, and vanilla extract, beating on medium-high until combined. For a simple dessert like no-churn ice cream to pair with these cookies, keep things straightforward too.

3-Mixing and Baking: Gradually mix in the dry ingredients on low speed until just combined, then fold in the diced apples and walnuts if you’re using them. The dough will be thick and sticky, so scoop 1.5 tablespoons per cookie onto the sheets, spacing them 3 inches apart.

4-Baking: Bake for 14 to 16 minutes until the edges are lightly browned and the centers are soft. Let them cool on the sheet for 10 minutes before moving to a rack. If adding icing, melt the butter and maple syrup in a small saucepan, whisk in the confectioners’ sugar and salt, then drizzle over cooled cookies and let it set for an hour.

5-Final notes: This process takes about 25 minutes to prep, 14 minutes to cook, and a total of 1 hour including cooling, yielding 24 cookies. Remember, reducing the applesauce prevents sogginess, and baking right away keeps the texture perfect.