Carmelitas are a buttery oatmeal bar cookie with layers of chocolate and gooey caramel that you won’t be able to stop eating!
The other day I was having a major chocolate and caramel craving. And no amount of water or healthy eating could satisfy the craving. So I caved and made a batch of 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. Carmelitas are a recipe that any serious baker/cookie maker should have in their baking repertoire!
After I made the Carmelitas and had satisfied my chocolate and caramel craving, I quickly sent the rest of them over to the neighbors or else I would have eaten the entire pan myself!!
Carmelitas Cookie Recipe
I have made Carmelitas for years and years. The original recipe I use came from my master cookie baking sister in law. She is always the one that brings the yummy baked goods to all the Wilkes family gatherings. And these are one of my favorites.
Can I use Old Fashioned Oats Instead of Quick Oats?
Old Fashioned Oats are whole rolled oats. Quick Oats are whole rolled oats that been processed or chopped into smaller pieces. This recipe calls for quick oats but you can use use Old Fashioned Oats, they will just give you a chewier texture. I do prefer quick oats.
How to Make Carmelitas
- Mix the oatmeal, flour, butter and sugar together until crumbly.
- Place half of the mixture into a 9 x 13 pan
- Bake for about 10 minutes at 350 degrees F.
- After baking, sprinkle crust with chocolate chips, I prefer milk chocolate chips but semi sweet works great too.
- Drizzle with caramel sauce or dulce de leche.
What Kind of Carmel Sauce Should I use?
My favorite brand of caramel sauce is the Mrs. Richardson’s Butterscotch Caramel. These bars will be even better though if you use your own homemade dulce de leche. It is so easy to make and my favorite way to make it is in my crockpot. You can find the easy step by step to perfect dulce de leche every time in your crockpot here.
- Sprinkle the remaining half of the crumb mixture over the top and bake some more.
- After they are baked allow them to cool a bit before cutting them if you can resist. They are easy to cut if you let them cool a bit but who can wait!
How To Store Carmelitas
Carmelitas should be store in an air tight container. They will keep at room temperature for a week. They will freeze for 3-4 months so are a perfect make ahead cookie.
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!
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- 2 cups all purpose flour
- 2 cups quick oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups butter softened
- 1 1/2 cups brown sugar
- 1 cup milk chocolate chocolate chips
- 1 cup caramel ice cream topping or dulce de leche
- 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 or dulce de leche..
- Top with the remaining crumb mixture.
- Bake for an additional 18 minutes.
If you’ve tried these Carmelitas or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!