Caramel Apple-Oatmeal Cookies

caramel apple-oatmeal cookies Dessert
Caramel Apple-Oatmeal Cookies
  • Prep 15 min
  • Total 60 min
  • Servings 22

Combine favorite autumn flavors in this richly flavorful variation on classic thumbprint cookies. MORE+ LESS-

Updated September 13, 2011


cup Gold Medal™ all-purpose flour
cup old-fashioned oats
teaspoon baking powder
teaspoon kosher (coarse) salt
cup unsalted butter, softened
cup packed brown sugar
cup unsweetened applesauce
teaspoon vanilla
cup butterscotch chips
Additional Gold Medal™ all-purpose flour
Apple butter


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  • 1
    Heat oven to 350°F. Line cookie sheets with parchment paper. In medium bowl, stir together flour, oats, baking powder and salt; set aside.
  • 2
    In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Add applesauce, vanilla and egg; beat on low speed 30 seconds (mixture will be lumpy). With mixer running on low speed, gradually add flour mixture, a little at a time, beating until combined. Stir in butterscotch chips.
  • 3
    Using medium cookie scoop, drop dough about 2 inches apart onto cookie sheets. Dip thumb into additional flour; press into center of each cookie to create depression. Fill each with dollop of apple butter.
  • 4
    Bake about 22 minutes or until cookies are set and golden around edges. Cool 5 minutes; remove from cookies sheets to cooling racks.

Expert Tips

  • These cookies are best served warm from the oven. Enjoy immediately, or reheat in a 325°F oven for 10 minutes.
  • These can be stored in an airtight container at room temperature for up to three days.

Nutrition Information

No nutrition information available for this recipe

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