Caramel Apple-Oatmeal Cookies

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Caramel Apple-Oatmeal Cookies
  • Prep 15 min
  • Total 60 min
  • Servings 22
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Combine favorite autumn flavors in this richly flavorful variation on classic thumbprint cookies.
By Sarah Caron
Updated Sep 13, 2011


  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher (coarse) salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup butterscotch chips
  • Additional Gold Medal™ all-purpose flour
  • Apple butter
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These cookies are best served warm from the oven. Enjoy immediately, or reheat in a 325°F oven for 10 minutes.
  • tip 2
    These can be stored in an airtight container at room temperature for up to three days.


Nutrition Facts are not available for this recipe
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