Apple Filled Oatmeal Crunch Cookies
Submitted by sarahbee61
Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.
YIELD
1 servingsPREP
15 minCOOK
12 minREADY
30 minThese aren’t your everyday oatmeal cookies.
Each one gets a golden thumbprint crater filled with real apple pie filling, creating a jammy center that contrasts with the hearty oat-and-wheat-germ base.
Pecans add crunch while brown sugar keeps everything tender and caramel-sweet.
The trick is baking them just until the edges set, then pressing in that dimple before the second bake finishes the job.
Pro Tips
- Press the cookie centers with the back of a teaspoon while they’re still warm for cleaner indentations
- Chop large apple chunks in the pie filling into smaller pieces so they nestle perfectly in the thumbprint
- Pull them from the oven when barely golden; they’ll firm up as they cool on the baking sheet
- Store in an airtight container with parchment between layers to keep the filling from making neighbors soggy
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Grease baking sheets with shortening.
In large mixer bowl combine shortening, sugar, egg, milk and vanilla.
Beat at medium spped of mixer until well-blended.
In another bowl, combine oats, wheat germ, flour, baking soda, salt, cinnamon and nutmeg.
Mix into creamed mixture at low speed just until blended.
Stir in nuts.
Form dough into 1 inch balls.
Place 2 inches apart on baking sheets.
Flatten slightly by hand.
Bake 5 to 7 minutes.
Remove from oven.
Press center of cookies with back of teaspoon.
Fill indentation with about 1 teaspoon apple pie filling.
Bake 5 minutes or until lightly browned.
Do not overbake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
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