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.
This recipe is DIVINE! Thanks for sharing Lulu.
You are welcome! I’m grateful to my sister for sharing them with me, and to whoever shared them with her!!
They are in the oven as I type! Don’t think I have been so excited over trying a new recipe in a long time 🙂 Thanks for that!
I hope they were as wonderful as you hoped they’d be, Traci!
WOW. JUST. WOW! I made these last night and sent them with my husband for the office. They have gone down a treat and were even more delicious than I hoped. The judges must have had no taste buds. 5 stars from me 🙂 I highly recommend making your own caramel. It’s super easy, cheap, and quick. I made salted caramel–to die for–and drizzled chocolate on the top after they baked. The world will never be the same
I bet they are excellent with homemade caramel. When we do have leftover caramel sauce, it never seems to stick around very long!!
I made these last night and sent them to the hockey rink with my husband so he could share them with the team. Success! I wonder how many calories are in a whole tin, or even a square?? I’m calorie counting and I want to stuff my face with these bad boys soooo bad. They really are the best thing ever, and I could totally eat 1/2 tin to myself in 2 days. Easily.
They are so dangerous, aren’t they?!
I adore this story even though the carmelitas didn’t win. They are ridiculously yummy. In fact, whenever I get together with my friends now they ask me to bring “the crack”, meaning the carmelitas.
For those asking about the heavy cream substition, I can confirm that evaporated milk can be used successfully. Use 3/4 of the quantity of heavy cream called for in evaporated milk. After the caramels are all melted the sauce seemed a tad runnier than it did using heavy cream so I took it off the heat, stirred in a good sized pat of butter and let it sit for a minute or two. By then the consistency was perfect and I didn’t notice any difference in the taste.
Thanks Lulu for the best dessert recipe ever! Screw those old dried fruit eaters! 🙂
Thanks for the tip about the cream! And I’m glad the Carmelitas are a hit with you; too bad you weren’t on the judging panel! 😉
I realize that this has been posted for a long time, but I have been saving this on my Pinterest board for christmas baking. I work full time so I always do my baking throughout December and make platters of mixed goodies in the freezer and pull them out as I need them, do we have any idea how these delicious creations freeze? They will be making an appearance this year for sure, but if I can get away with making the ahead of time you are darn tootin I will take advantage of it! Thanks so much for such am awesome recipe!
I added a little salt to my caramel/cream. Ixture…yum-o! Thinking about maybe adding a pinch of cayenne next time…
We just had a salted caramel sauce with dessert last night. Divine!
Does anyone know if you can freeze these?
Thanks
Nicole
Hi Nicole. Sorry to have taken so long to get back to you!
I’ve never tried freezing them, but I really don’t see why you couldn’t. Mine have always turned out just a little crunchy and crumbly (not to the point of falling apart). I think freezing and then thawing them might make them softer, but I don’t think it would affect the flavor at all.
This is my second “Lulu recipe” and girlfriend, you are two for two! These were *amazing*. The smell of the caramel was mouth-watering, and the finished product was a huge hit at my cookie swap. Most definitely making these again!
Thanks, Jenn! I wish I’d been at your cookie swap! 😉
I am sooooooo gonna make these! Just wondering though if you used regular oats, or if one can use quick oats? (not instant though) Thank you 🙂
I think quick oats would be fine. Good Luck!
You got the description just right. This has been a family favorite for 30 years at least and my dad’s #1 request for birthday baked goods. Making it next week for his 64th!
Your dad is a lucky, lucky man to get carmelitas for his b-day! Happy 64th to him!
these are awesome! i also made some and added some shredded coconut…very good!
these make a great gluten free recipe if you substitute rice flour {white or brown, or even oat flour}….A+++
Hi Julie! I’ll have to try coconut sometime–that sounds divine!
I have caramel chips…any idea of what quantity would be equivalent to squares?
If you’re talking about the little Kraft caramel bits, I know there’s a conversion printed on the back of the bag. I don’t have a bag right now, so you might have to do a little Algebra! Good Luck!!
These were the absolute best thing I have ever put in my mouth! I made them for 2 different parties and even non-dessert eaters(I didn’t know these people existed)- they even raved that it was the best dessert ever!!
Non-dessert eaters?! I’m not sure I understand what you just said. 😉
what kind of shelf like do these have? I want to bring some to our christmas party on 12/27, and wondering how far in advance I can make them (and then hide them so no one eats them!)
Studio Cube, I’m so sorry I didn’t reply to your comment last month! I hope you made them and that they were successful!
I never heard of a carmelita but apparently it’s a “thing”. Your photo inspired me to try the recipe and considering it had chocolate and caramel how bad could it be?
A few observations – you didn’t mention how to prepare the pan so I took a chance and buttered it (which worked). Although it was difficult to get them out of the pan. I don’t know if that was due to how I prepped the pan? Perhaps parchment? I found it much easier to cool them in the fridge and then cut them up to remove them. Also, I actually preferred to eat them a little chilled. It tasted better (to me). I also decided to double the recipe and it worked perfectly. Although unwrapping 64 caramels was a pain in the tush. I attempted my own caramel sauce but not being an expert candy maker I didn’t want to wreck a key ingredient.
Overall, I found these to be really excellent. It was sweet but also had a hint of salt which helped with the balance of the flavors. Also, the oats gave it a real nuttiness. Since I do like to experiment I wonder what bittersweet chocolate would taste like (or a mix). Also, what about 1/2 regular and 1/2 whole wheat flour?
These will certainly become a new staple in our house.
This is the first time I have ever commented on a pin, but I HAVE to now. I made these last night and my husband loved them. They reminded us of potbelly dream bars!!! This is now a favorite in our home, Thank you….
First off: Does anyone know if these ship well?
What a bummer that you didn’t win! I’m glad I’m not the only the stumbles over words when baking turns you into a bit of a loon! 🙂 Thanks 🙂
I wonder if you could use gluten free flour and oats??
Oh Lordy!!!! This must be what they serve in heaven!!! 😉 Looks divine!
Tiff 🙂
My husband and I have an unhealthy obsession with these!! We have made this recipe now about 6 times in the past two months… So addicting!
If I use bottled caramel sauce, do I need to also use the heavy whipping cream?
Nope!
i haven’t even had one…and i am sure the contest was fixed!!
how many weight watchers points are these?
Sorry, I have no idea! Have you looked through the previous comments to see if anyone noted that?
I agree…these should have won! I made these the night before a play date and had to go to bed so I would stop eating them right out of the pan! This is going to be the dessert I take everywhere now. Wow! Can’t wait for my mommy friends to try them today….if there are any left by the time they get here.
Haha, that IS the hardest part about making them with the intent to give away. It’s so hard to say good-bye to such a tasty treat!
Found this on pinterest and this is the second time I’ve made them, had absolutely rave reviews from my coworkers!
The first time around I used store bought caramel sauce and milk chocolate chips (it was what I had) and it ended up being so so sweet that it was almost hard to eat (and I’m the kind of person who eats caramel sauce straight from the jar).
This time I made my own caramel sauce (using evaporated milk, as a non-dairy eater I don’t ever have real milk or cream on hand) and I made it in the microwave. I did 30 second intervals and stirred well; it worked perfectly! I also used quick oats and there wasn’t any problem with them. And I used the semi-sweet chips like you called for and it was a much better balance! This really is a keeper recipe!
Hi Mandie! I can imagine that they’re too sweet with the milk chocolate chips! I usually prefer milk chocolate, but sometimes you just need a little bittersweet to make a recipe really good!
I added diced apples and chopped pecans to this and it is absolutely amazing.
mikki–OMG! I honestly don’t know if carmelitas can get any better, but I have a feeling that adding apples and pecans might make them mind-blowing! I’m going to have to try it!
I made these for my co-workers as a treat at a staff meeting and they were a hit. I especially loved that they were so easy to make. Delicious!
So happy your co-workers like them! Now you’ll have to make them all the time to keep them satisfied!
I used chopped Lindt Caramel Truffles in addition to the semi-sweet choc. I doubled the recipe- I didnt’ have enough caramels so I just added caramel from a jar and it worked out just fine. Delish!
Lindt Caramel Truffles sound like a delicious addition!
i was wondering, how many cups homemade caramel would be 32 caramel squares?
Hi Ashlynn. 32 caramel squares plus the 1/2 cup cream make about 1 1/4 cups caramel sauce.