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Carmelita Cookies

These Carmelita Cookies blend chewy oats, gooey chocolate, and rich caramel for a delightful treat perfect for gatherings or a sweet indulgence.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: North American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups old-fashioned oats For that chewy texture; quick oats can be used, but they may result in a softer cookie.
  • 1.5 cups all-purpose flour Regular or whole wheat flour works beautifully; just watch the texture.
  • 0.5 teaspoon baking powder Ensure your cookies rise perfectly.
  • 0.5 teaspoon baking soda This adds a gentle lift and helps with browning.
  • 0.5 teaspoon kosher salt Essential for balancing the sweetness.
Wet Ingredients
  • 0.5 cup unsalted butter, room temperature High-quality butter is recommended for the best flavor.
  • 1 cup light brown sugar, packed Adds depth and moisture to the cookies.
  • 2 large eggs, room temperature If cold, place in warm water for a few minutes.
  • 1 tablespoon molasses Provides warmth and richness to the cookie base.
  • 1 teaspoon vanilla extract Brings all the flavors together.
Mix-ins
  • 1 cup caramel bits These add gooey deliciousness.
  • 1 cup semi-sweet chocolate chips Feel free to substitute with dark or milk chocolate if preferred.
Garnish
  • caramel sauce Drizzle on top just before serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  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.
  4. In a stand mixer, beat the room temperature butter and brown sugar until smooth. Add in the eggs, molasses, and vanilla, mixing until well combined (about 2-3 minutes).
  5. Gradually add the dry mixture to the wet, mixing until fully incorporated—a soft dough should form.
  6. Gently mix in the caramel bits and chocolate chips until evenly distributed.
  7. Using a 2-tablespoon scoop, drop the dough onto the prepared baking sheet, and flatten them slightly.
Baking
  1. Bake for 7-8 minutes, or until the edges are golden brown.
  2. Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
  3. Drizzle with caramel sauce before serving.

Notes

Store in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months.