The other day I was having a major chocolate and caramel craving. No amount of water or healthy eating could satisfy the craving. So I caved. I made a batch of Oatmeal Carmelitas. When I went to get the recipe I realized it wasn’t on the blog! How could such a cookie staple not be on my blog. Oatmeal Carmelitas is a recipe that any serious baker/cookie maker should have in their baking repertoire!
Oatmeal Carmelitas are a classic. I have made them for years and years. The original recipe I use came from my cookie baking master sister in law. She is always the one that brings the yummy baked goods to all Wilkes family gatherings and these are one of my favorites. Her caramel brownies are another personal and family favorite.
In fact after I made them and had satisfied my chocolate and caramel craving I quickly sent the rest of the oatmeal carmelitas over to the neighbors or else I would have eaten the entire pan myself!!
You then cover it with chocolate chips, I prefer milk chocolate chips, and caramel sauce. My favorite brand of caramel sauce is the Mrs. Richardson’s Butterscotch Caramel.
Then sprinkle the remaining half of the crumb mixture over the top and bake some more.
They are easy to cut if you let them cool a bit but who can wait!
Next time you’ve got a chocolate/caramel craving bake up a batch of oatmeal carmelitas and you and everyone else will be happy campers!
- 2 C all purpose flour
- 2 C quick oats
- 1 tsp baking soda
- ½ tsp salt
- 1¼ C butter, softened
- 1½ C brown sugar
- 1 C chocolate chips
- 1 C caramel ice cream topping
- Mix together flour, oatmeal, baking soda, salt, butter and brown sugar until it is crumbly.
- Press half of the mixture into the bottom of a 9 x 13 pan.
- Bake at 350 for 10 minutes.
- Remove from oven and sprinkle with chocolate chips and drizzle with caramel sauce.
- Top with the remaining crumb mixture.
- Bake for an additional 18 minutes.
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