Carmelita Cookies
These Carmelita Cookies are the perfect blend of chewy oats, gooey caramel, and rich chocolate, making them a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats Use certified gluten-free oats if necessary.
- 1 1/2 cups all-purpose flour Can be substituted with almond flour for a nutty twist.
- 1/2 teaspoon baking powder Helps the cookies rise slightly.
- 1/2 teaspoon baking soda Adds fluffiness when combined with brown sugar.
- 1/2 teaspoon kosher salt Enhances overall flavors.
Wet Ingredients
- 1/2 cup unsalted butter (room temperature) High-quality butter like Kerrygold is recommended.
- 1 cup light brown sugar, packed Provides deep caramel flavor.
- 2 large eggs (room temperature) Brings moisture and richness.
- 1 tablespoon molasses Deepens the flavor.
- 1 teaspoon vanilla extract Essential for sweetness enhancement.
Mix-Ins
- 1 cup caramel bits Melt beautifully, Kraft brand is often used.
- 1 cup semi-sweet chocolate chips For chocolate lovers.
For Garnish
- to taste Caramel sauce Homemade or store-bought.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients: oats, flour, baking powder, baking soda, and salt.
- In a stand mixer, cream together the butter and brown sugar until smooth and creamy, about 1-2 minutes.
- Add the eggs, molasses, and vanilla extract to the mixture and mix until fully incorporated.
- Gradually add the dry ingredients to the wet mix, mixing on low speed until just combined.
- Gently fold in the caramel bits and chocolate chips using a spatula.
Baking
- Using a 2-tablespoon scoop, drop balls of dough onto the lined baking sheet, spacing them out slightly.
- Lightly flatten the tops with your palm.
- Bake in the preheated oven for about 7-8 minutes until the edges turn golden.
- Cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
- Drizzle with caramel sauce before serving.
Notes
Cookies can be stored in an airtight container for 3-5 days, or in the refrigerator for up to a week. To freeze, place in a single layer and then transfer to an airtight container, lasting up to 3 months.