Apple Crumble Thumbprint Cookies

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

Pour out pie filling onto a cutting board. With a sharp knife, chop the apples in the filling into small chunks. Scrape off all the pie filling into a small bowl.

In another small bowl, whisk flour, cinnamon, baking soda, cloves, nutmeg, and salt.

In a large mixing bowl, beat butter, brown sugar, and sugar until well combined. Beat in egg and vanilla.
With a spoon, stir in flour mixture, then oats.

Form level tablespoons of dough into balls and roll in chopped nuts. Place on baking sheets and make an indent in each ball with the back of a round measuring teaspoon (or something similar sized). Gently squeeze dough together on the sides where there might have been any cracks so the pie filling does not seep out during baking.

Fill each indent with a generous teaspoon of pie filling. (You may have a small amount of pie filling left. You can use it to top a pancake, waffle, ice cream, or pudding.)

Bake 11–12 minutes, until edges are set. Let cool on baking sheets 5 minutes before moving cookies directly onto a cooling rack. Store completely cooled cookies in a covered container, placing waxed paper between each layer of cookies.