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

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.

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Tart tamper

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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 bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. T