Carmelita Cookies

A caremlita cookie on a white background.

5 from 5 votes

Luscious chocolate, bits of gooey caramel, and wholesome oats all come together in these amazing and decadent Carmelita Cookies! They are a delicious cookie version of one your favorite dessert bars.

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 288kcal

Author: Audrey Wood

Cost: $10

Equipment

Large mixing bowl
Hand or stand mixer
Baking sheet
Parchment paper (not wax paper)

Ingredients

14 tablespoons unsalted butter softened to room temperature
¾ cup brown sugar packed
½ cup sugar
2 large eggs
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons corn starch
½ teaspoon cinnamon
1 pinch nutmeg
1 teaspoon salt
3 cups quick oats
1 cup caramel pieces
½ cup chocolate chips

Instructions

Begin by preheating your oven to 350° F and lining a baking sheet with parchment paper (not wax paper) or a silicone baking mat.
With your hand or stand mixer, cream together the butter, vanilla, brown sugar, and sugar.
14 tablespoons unsalted butter, ¾ cup brown sugar, ½ cup sugar, 1 teaspoon vanilla
Next, add in the remaining ingredients except for the chocolate chips and caramel bits. Mix until everything is well combined.
2 large eggs, 1 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons corn starch, ½ teaspoon cinnamon, 1 pinch nutmeg, 1 teaspoon salt, 3 cups quick oats
With a large spoon stir in the chocolate chips and caramel bits. Using a large cookie scoop, form large dough balls and place on your parchment paper lined baking sheet.
1 cup caramel pieces, ½ cup chocolate chips
Bake for 13 to 16 minutes or until the edges are golden. Let the cookies rest for 10 to 15 minutes on the baking sheet before transferring to a cooling rack. If using a smaller cookie scoop, you will need to reduce your bake time.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

I strongly recommend using parchment paper or a silicone baking mat with these cookies since caramel has a tendency to burn and stick. Using parchment paper or silicone mat will prevent this and make clean up so much easier.

Store any leftover cookies in an airtight container. The cookies will be good for up to four days after baking.

I used a large cookie scoop, if using a smaller scoop you may need to reduce the baking time.

Nutrition