Skip to main content

Oatmeal Caramel Apple Thumbprint Cookies



There's one thing that's always sure to be a winner at my house, and that's cookies.  I've been making this recipe since 2006, when I submitted it as an entry in my town's cookie contest and won my category. 

This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of my #AppleWeek recipes. All opinions are mine alone.

I took that recipe and incorporated some of my favorite new products into it.  For part of the flour, I substituted Flahavan's Irish Rolled Oats. Instead of vanilla extract, I used Taylor & Colledge Vanilla Bean Paste.  And to make the delicious apple filling, I stirred in Chocoley's Gourmet Caramel.

I'm so happy with the way these turned out.  The oats give the cookies a great texture.  I also think that oats + fruit make these perfectly acceptable for breakfast!  Using vanilla bean paste instead of extract gives the cookies a much richer, fuller vanilla taste. And using the Gourmet caramel is such a great shortcut over doing it from scratch!  Now I need to find another contest to enter them in!

Thanks again to Camilla from Culinary Adventures with Camilla for hosting AppleWeek, and to all the other bloggers for sharing their recipe!  Thank you also to Flahavan's, Chocoley Chocolate, Taylor & Colledge and the rest of the amazing sponsors!

Oatmeal Caramel Apple Thumbprints

Oatmeal Caramel Apple Thumbprints
Yield: 2 dozen
Author: Jolene's Recipe Journal

Ingredients

  • For the cookies:
  • 2/3 cup light brown sugar, firmly packed
  • 2 sticks butter, softened
  • 2 egg yolks
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 1/2c Flahavan's Oats
  • 2 cup all-purpose flour
  • 1/2 teaspoon salt
For the filling:
  • 3 Envy apples (about 2 pounds), peeled, cored, diced small (1/4")
  • 1/4 cup apple juice or cider
  • 3 T Chocoley Gourmet Caramel

Instructions

  1. Preheat oven to 375º. Line cookie sheets with parchment paper.
  2. Cream together brown sugar and butter. Add egg yolks and vanilla, mix well. Stir in flour and salt. Roll into 1 inch balls or use a cookie scoop. Place on sheets 1" apart.
  3. Bake in 375º degree oven for 5 minutes. Remove from oven. Quickly indent each cookie center with thumb (I use a tart tamper). Bake 10 to 12 minutes longer. Cool completely on the baking sheets.
  4. For Filling:
  5. Combine apples and apple juice in a medium saucepan. Bring to a boil over high heat, stirring frequently. Lower heat to medium; cook for another 2 to 3 minutes or until all liquid is absorbed.
  6. Stir in caramel. Coat apples completely. Cool. Fill each cooled cookie with 1t filling.
  7. *Filling can be made ahead and stored in fridge. Fill cookies just prior to serving.

Recommended Products

Tart tamper
Cookie scoop

Other recipes you may enjoy:

Apple Nachos

Caramel Apple Whoopie Pies

Baked Apple Donuts with Caramel Glaze

apple, caramel, oats, cookies
Dessert






a Rafflecopter giveaway

Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.




Labels:

Comments

  1. Colleen - Faith, Hope, Love, & LuckSeptember 20, 2019 at 4:45 PM

    This totally looks like a winning cookie to me! YUM!!!

    ReplyDelete
  2. A Day in the Life on the FarmSeptember 21, 2019 at 8:22 PM

    Perfect cookies Jolene, I would love a couple of them right now.

    ReplyDelete
  3. Camilla M. MannSeptember 26, 2019 at 9:36 AM

    These look AMAZING, Jolene. I can't wait to give these a try soon.

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
3 comments
Read more