Carmelita Cookies

These Carmelita Cookies are a delicious blend of chewy oats, gooey caramel, and rich chocolate, perfect for any occasion and guaranteed to bring comfort and nostalgia.

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Prep Time 10

Cook Time 8

Total Time 18

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups old-fashioned oats Adds a hearty texture; don’t substitute with instant oats.
1.5 cups all-purpose flour All-purpose works perfectly, but you can use whole wheat for an earthy flavor.
0.5 teaspoon baking powder Ensures the cookies rise evenly.
0.5 teaspoon baking soda Helps with the texture and browning process.
0.5 teaspoon kosher salt Enhances the sweetness.

Wet Ingredients

0.5 cup unsalted butter, room temperature Use high-quality butter for the best flavor.
1 cup light brown sugar, packed Adds rich sweetness and moisture.
2 large eggs, room temperature Helps with binding and structure.
1 tablespoon molasses Deepens the color and flavor; it’s a must!
1 teaspoon vanilla extract Use pure vanilla for an authentic taste.

Mix-ins

1 cup caramel bits Creates that gooey center you’ll adore.
1 cup semi-sweet chocolate chips Adds a delightful richness.
as needed none Caramel sauce, for garnish Drizzle on top for an extra treat!

Method

Preparation

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a mixing bowl, whisk together oats, flour, baking powder, baking soda, and salt until combined.
In a stand mixer, beat the butter and brown sugar until smooth and fluffy.
Add the eggs, molasses, and vanilla extract; mix until fully incorporated.
Slowly add the dry ingredients, mixing until just combined.
Gently fold in caramel bits and chocolate chips.

Baking

Using a cookie scoop or two tablespoons, drop dough onto the prepared baking sheet, pressing lightly to flatten.
Bake for 7-8 minutes until slightly under-baked.
Let them cool on the baking sheet for a couple of minutes, then transfer to a wire rack.
Drizzle with caramel sauce before serving.

Notes

Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. For long-term storage, freeze them for up to three months.