We live in a big-but-not-huge town. We have a P.F. Chang’s and a Pottery Barn and two malls and two full-price movie theaters. But we don’t have a Williams-Sonoma. Instead, we have a few delightful, locally-owned kitchen stores. One of them holds a monthly baking contest, and these Carmelitas were supposed to be my ticket to local baking contest greatness.
See, a Carmelita is not your ordinary, run-of-the-mill treat. Rather, it is like a buttery oatmeal cookie that swallowed a caramel-filled chocolate bar and then got bibitty-bobitty-booed by the dessert fairy godmother and received an extra dose of deliciousness. Everyone I have ever talked to who has tasted one has proclaimed it to be the most wonderful thing ever. I’m not exaggerating!
I tasted my first Carmelita last year while I was visiting my sister. I liked it so much that I helped her eat the whole pan in two days. Just the two of us. A 9×13″ pan. Two days. And we liked it…obviously.
When I got my kitchen store newsletter in January, I started planning out my strategy. Some months I knew I’d be gone, some months I couldn’t think of a good cookie to make, but September–Oatmeal Cookie Month–I knew would be mine because I was going to make Carmelitas, and no one can resist them. They were like my fail-safe. If my coconut macaroons didn’t win in April (they didn’t), and if my bar cookies didn’t win in June (nope), and if my thumbprints didn’t win in August (er, not them either), then I’d knock everyone’s socks off in September with the best oatmeal cookie any of them had ever tasted!
The email naming the winner took a few extra weeks to be sent–no lie–and I was on pins and needles the whole time. When I saw it sitting there in my in-box, I had one of those strange prickling sensation on the back of my neck that you always hear about in stories–not a good feeling. The thought popped into my head that if I had won, they probably would have called or emailed me or something before just sending it out in an email newsletter. But I still didn’t think any cookie could beat my sweet Carmelitas, it just wasn’t possible!
But it was true: a recipe for oatmeal cookies studded with white chocolate and dried cranberries had been crowned the champ. I just could not–and a part of me still doesn’t–imagine any oatmeal cookie tasting better than the best cookie I’d ever had.
Epilogue
If I sound just a wee bit crazy, get a load of this! Last week, I had to go into the kitchen store to buy 20 tiny salt spoons (more on that another time), and I actually brought up the oatmeal cookie contest to the cashier! Even though it had occurred to me to ask about the results, I don’t think I had really planned on doing it, because I sort of ummed and uhhed and stumbled all over my words.
It ended up being, “Umm, well, I sort of was wondering, um, do you guys, you know, like…..keep the results from past contests? ‘Cause I was just, you know, um, maybe if you, you know, remembered the Carmelitas, uh,” **very blank look from the cashier at this point**, “how close it was, uh, you know, like,” and I just sort of trailed off! These baking contests have turned me into a raving lunatic!!
Carmelitas
Ingredients
- 32 caramel squares, unwrapped
- 1/2 cup heavy cream
- 3/4 cup butter, melted
- 3/4 cup brown sugar, packed
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 6 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
- In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan.
- Bake for 10 minutes.
- Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
- Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
- Remove from oven and cool completely before cutting.
Notes
For more cookie recipes, CLICK HERE and explore my cookie recipe archives.
OMG Lulu – you’re hysterical. I absolutely loved your story, and I think the whole thing was rigged. Not only did I repin the recipe on my pinterest page, but I also made these this morning. They are absolutely INCREDIBLE!! You should have won – hands down. I honestly didn’t think that I’d like them because they sounded so sweet, but they have just the right amount of sweetness to them. I had to taste them before they cooled off. Big mistake. I polished off almost half of the pan in about an hour. That was so good that I’m heading into your site to find more recipes. Thanks for that one!!
Hi Shelly. They are very dangerous, aren’t they!
Someone may have asked this already, but are “rolled oats” the same as old-fashioned oats? Or would quick oats be better?
Thanks! Excited to make these- they sound & look delicious!
Hi Caroline. Yes, rolled oats and old fashioned oats are the same thing. I think you probably could use quick oats, but I’ve never tried. š
Thank you Lulu for sharing (and Pinterest for the discovery!), so so delicious!! I used Pascal Columbines (Aussie brand) and they have 34 in a packet and the two extras were perfect to get me through until my first batch was ready to eat. The base is similar to ANZAC biscuits (Australian biscuit)but minus a few things…. will try add coconut next time for an experiment
Thanks again! Now off for a run…….. and then some more!
They look wonderful – do you think could I use half and half or milk with the carmel squares in order to make a healthier recipe?
Hi Scott. I would think either of those options would work. I think the cream is just used to turn the caramel squares into a caramel sauce, so the goal is to thin them out. Milk or half and half should work. Let me know if you try it and it doesn’t work!!
The original recipe I have and used for years (from 60s)said to use can milk(5Tbs if making 9×13 pan)with (Kraft my personal fav) caramels in double boiler. I have also used caramel ice cream topping, only if I couldn’t find the caramels. The more you make them you will find which combination of ingredients you truly like, such as butter vs margarine, milk chocolate vs semi, nuts or not nuts, packaged caramels vs homemade caramel. Its fun trying them all out, family & friends will love you for it!
How on earth did these not win?!?!?!!
Lol, Keeley! It’s been a couple of years, and I still have no idea!
This has to be one of the funnies stories I have read! Laughing with YOU. THEY so should have won. This will be the 3rd time I am making these MELT IN YOUR MOUTH BEAUTIES for a dinner party this evening. I will also be making them next weekend for a couples shower. WE ALL LOVE THEM. You are the BIG winner at our house! Thanks for sharing your story.
Just made these tonight. That ‘jury’ of judges had to have been rigged. No way would I eat a dried cranberry over these puppies. Absolutely delicious. Bravo. Those judges are morons. Plain and simple. (Plus, they are so stupid easy to make!!!! Can’t believe I pinned the recipe and waited 3 months to get around to making them.)
That was a really funny story. You sound just like how I would have acted!! They sound delish and I can’t wait to try them! Thanks for the funny story!
Can’t wait to try these….which oatmeal works best? Old fashion or Quick 1 Minute cook kind?
Hi Razahaba. I always use old fashioned oats, but I’m sure either would work.
….already made them today….incredibly delicious! Make sure you have a cold glass of milk on hand, lol. How well do they freeze?
Razahaba–I’ve never tried freezing them. If you give it a go, let us know how they turn out!!
Carmelitas are one of my favorite treats from childhood, looking forward to trying these!! One question, I recently moved to New Zealand and have not been able to find caramels! If I make homemade caramels do I need to altar anything else in the recipe, like the cream? Thanks for your help! š
I think that mixing the cream and store-bought caramels together is basically the equivalent of caramel sauce. SO…if you can’t find caramel candies, just make a homemade caramel sauce and don’t worry about the caramels and cream.
Dear Lulu,
Here’s the deal girl you were robbed! You should have won hands down…feet, legs the whole body down. I have a very similar recipe called Snicker Brownies. My recipe calls for walnuts instead of oats, and I use canned milk in the carmels instead of cream, and the brownie is made from some of the canned milk plus butter in a german chocolate cake mix. When it is all put together it resembles your delicious Carmelitas. As one carmel-choco lover to another hang in there it’s lonely at the top!
Haha, thanks! Someday they’ll win something, I just know it!
All I can say is OH… MY… GOODNESS! These are INCREDIBLE! Lulu, THANK YOU for sharing this recipe! I just finished making them (no, literally JUST finished) and they are amazing. My husband is at a meeting, but he’ll be back soon and I can’t wait to impress him with these! And they are so EASY! I’m DEFINITELY going to be making these for years to come!
Happy to help! š
I used to make these years ago but lost the recipe…THANK YOU very much for publishing. The only think I did different was I didn’t use chocolate in it and I also put some chopped nuts on the top with the crumbles. So now I will have to try it with chocolate in it also..haha
I live in an area where I cannot buy caramel candies either. I do have a recipe for caramel sauce, however. If I make my own caramel, how much do you think I need to equal the 32 melted candies with cream?
Hi Candy K. I don’t know how much caramel you would need, but I think 2 cups of caramel sauce would work. Next time I make Carmelitas, I’ll measure the amount of caramel sauce and update the recipe.
These sound awesome and the picture is delightful on its own. I will be in a fundraiser cook off in a couple of weeks. I plan to make these. I make about 3 or 4 desserts and enter the one my team gives the most votes. After all, it is a team effort. These sounds so scrumpdilliumptious that I am excited to add them to my tried and true recipes to see how they turn out!
Good Luck Tommie Sue!! I hope they win for you!
The BEST dessert recipe I’ve found in a long time. I added a little sea salt to the top (about 10 minutes into cooling.) YUM!! A keeper!!
Mmmm, sea salt sprinkled on top sounds delish! I have a little container of fleur de sel that I save for special projects; maybe I’ll try that tip next time I make carmelitas!
Just made these today. A slice if heaven!! Actually about 4 pieces of heaven. Who can eat just one?
Moderation goes right out the window with these, doesn’t it!
Had a neighbor who made a bar just like this that my family loved. Just checked the recipe card and the ingredients are the same except she used to use butterscotch chips. Try it sometime. (Sweet tooth just kicked into overdrive!!)
I’ll have to try butterscotch chips next time. Sounds delicious!!
Just found this on pinterest – sounds yummy and will have to try. But I have to say: the font you use is TERRIBLE to read! I had to skip over your story to the recipe because it was very difficult to read.
Thanks for the heads-up. I just changed fonts last week, and while I think the new font is beautiful, I certainly don’t want a font that people can’t read. I’ll have to find another one that is beautiful and legible!
All I can say is WOW!! I made these this weekend and they were a HUGE hit, everyone is still raving about them š I will be making these many times over! Thank You!
Lulu, I’ve just right now discovered your website thanks to Pinterest and it’s amazing!!! Thanks for shares all this recipes and I’ll try next WE Carmelitas!
Greetings,
Maggy
Giggled my way through your post. The contest was obviously rigged or these would have won. I love carmelita’s but never make them. Simply to addicting I can’t stop until they are gone. The only suggested improvement is using left over homemade carmels from another baking venture and toasted pecans in the top crumbles.
How do you end up with leftover homemade caramels? I didn’t think such a thing was possible!
these look amazing!
i’ll be sure to make them on the next occasion sweet treats are required š
i myself stay away from contests as they seem always a bit unfair…
but here is one i want to share with you (something you may want to try yourself) —> http://bit.ly/JpTk6C
cheers!
Those cookies look amazing! I’ll give them a try next time my family asks for chocolate chip cookies. I think we even have a toblerone stashed away in the cupboard!
Just made a pan of these using 1 cup of cajeta and a combination of milk/dark chocolate. I am bringing them tonight to a friend’s cookout. By the smell in my kitchen, I hope they enjoy them as much as I did making them!
Okay… Update on my post — these babies disappeared almost IMMEDIATELY. They were being eaten along with the steaks and ribs as if they were a side dish. Huge thanks for sharing your recipe! š
Lol Kimberly! I’m glad they were a big hit!
So good; made these last night and ate one during a midnight craving…darn š
I think you showed great restraint by only eating one! Good job!
Making this as we speak!
stumbled upon your blog from Pinterest, and must admit seeing these brought a tear to my eye. We’ve been making these for many, many years, but I’ve never heard them be called Carmelitas – they’ve always been known in my family as “Aunt Viv’s caramel bars”. Sadly, Aunt Viv has passed on – but that recipe will forever be in my Christmas Cookie rotation. Thanks for the memory.
Made this recipe again but used thinly sliced apricots seasoned with molasses, cinnamon and ginger in place of the chocolate and used only 1/4 of the caramel. It was another hit out of the park. I think your oatmeal cookie base is amazing!!