Ingredients
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
Preparation
Heat oven to 350°F. Line cookie sheets with parchment paper. In medium bowl, stir together flour, oats, baking powder and salt; set aside.
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.
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.
Bake about 22 minutes or until cookies are set and golden around edges. Cool 5 minutes; remove from cookies sheets to cooling racks.
