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Carmelita Cookies

These Carmelita cookies are a delightful blend of chewy oats, gooey caramel, and rich chocolate, creating a nostalgic comfort food perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups old-fashioned oats For that perfect chewy texture. Make sure they’re old-fashioned, not quick-cooking.
  • 1 1/2 cups all-purpose flour Provides the structure for your cookies.
  • 1/2 teaspoon baking powder For a little lift.
  • 1/2 teaspoon baking soda This will help with the rise and chewiness.
  • 1/2 teaspoon kosher salt Enhances the overall flavor.
  • 1/2 cup unsalted butter, room temperature For that rich, buttery flavor. If you’re dairy-free, feel free to use vegan butter.
  • 1 cup light brown sugar, packed Adds moisture and a delicious caramel flavor.
  • 2 large eggs, room temperature They help bind everything together.
  • 1 tablespoon molasses A dash of depth and sweetness.
  • 1 teaspoon vanilla extract For that lovely aroma and flavor.
Mix-ins
  • 1 cup caramel bits The star of the show! You can find these in the baking aisle.
  • 1 cup semi-sweet chocolate chips You can't go wrong with chocolate!
  • Caramel sauce to taste for garnish A drizzle on top makes everything better.

Method
 

Preparation
  1. Preheat your oven to 400F (200C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, and salt until evenly mixed.
  4. In a stand mixer, beat the softened butter and light brown sugar on low speed until creamy and smooth (about 2-3 minutes).
  5. Add the room-temperature eggs, molasses, and vanilla extract. Mix until perfectly blended.
  6. Gradually add in the whisked dry ingredients until just combined. Be careful not to overmix!
  7. Gently mix in the caramel bits and chocolate chips until evenly distributed.
Baking
  1. Use a cookie scoop and drop dough balls onto the prepared sheet. Lightly flatten them slightly.
  2. Bake the cookies for about 7-8 minutes until slightly underbaked.
  3. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  4. Drizzle warm caramel sauce over the top for extra indulgence.

Notes

Store cookies in an airtight container at room temperature for up to one week. You can make the dough a day in advance and refrigerate it.