This recipe to make Oatmeal Carmelitas Cookies is one of the BEST EVER. Made using basic ingredients, this recipe is definitely a keeper. Here is how to make these.
Have you ever heard of Carmelitas? Have you ever tried them? If not, then you need to have them.
You are missing something amazing. Go, get the ingredients and make this gooey chocolatey caramel bars today.
These are buttery oats bars with chocolate and caramel inside.
The burst of chocolate and caramel that comes in every bite is totally worth giving these cookies a shot.
These are a crowd pleaser and easy to make too.
These addictive oats bars are everything that you need to eat right now.
With the festive season coming, I am making my lists of things for making and gifting and just like my fav Ginger Bread Loaf Cake or Salted Caramel Sauce, these are also on my list always.
This is the best oatmeal carmelitas recipe that you will find and is what the dreams are made of – buttery, sweet, chocolate, caramel, nuts, and oats.
Another amazing fact about these is they are eggless.
What is Carmelitas?
These are a no-mixer layered gooey chocolatey oats bar with caramel in the center.
These are rich and creamy, are eggless, and take no time to make.
These cookies can be very sweet as we are using caramel and brown sugar both.
Therefore, I have used dark chocolate chips, as they are perfect and don’t add too much sweetness, unlike milk chocolate chips.
I have also added a little salt to the dough to balance out the sweetness and salted caramel does wonders always.
I have used instant Oats in this recipe, but you can even use rolled oats or quick oats, depending on what is available and how you like your carmelitas.
Rolled oats are thicker, will add a nutty texture, whereas quick oats or instant oats are finer and stick together easily, and will help you get a thicker crumble. Either works fine.
Many people use melted caramel squares mixed with cream in the center, but I don’t recommend it.
It becomes hard as it cools down or at room temperature.
It tastes good while it is still warm but it is a struggle to break it when not warm and you might break your tooth while biting it.
These are so decadent and gooey that they should just melt in the mouth.
These Eggless Oatmeal Carmelitas require
Caramel Sauce – I used caramel sauce from a jar. It was thick and gooey and after the carmelitas were set, the texture of the caramel was perfect.
You will also need all purpose flour, instant or rolled oats, light brown sugar, unsalted butter, baking soda, salt, vanilla extract, dark chocolate chips, and chopped pecans.
The crust and top layer are made of the same mixture and the filling is caramel and chocolate.
The ingredients are all very basic and can be found in most kitchens.
You can make them ahead and freeze them for later. Make sure you wrap the bars in parchment paper and then store them in a Ziploc or freezer-safe box.
These keep well for 1 week at room temperature or for up to 4 months in the freezer.
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Step by Step Recipe
Preheat the oven to 350 Degrees F (180 Degrees C). Grease and line an 8×8 square baking tray with parchment paper.
Mix caramel sauce with 1 tablespoon all purpose flour and keep aside.
Add the remaining flour, oats, sugar, butter, baking soda, salt, and vanilla extract in a bowl and mix to form a crumbly mixture.
Pat half of this mixture in the prepared baking tray and bake for 10 minutes.
Sprinkle chocolate chips and pecans over the crust.
Pour the caramel mixture over it.
Spread the remaining flour mixture on top.
Bake for another 15-20 minutes until the edges are brown. Remove the tray from the oven and cool completely. It might take 6-8 hours for the caramel to set properly. Cut it into squares.
Carmelitas Cookies Recipe
- 1 cup Caramel Sauce
- 2 cups All Purpose Flour
- 2 Cups Instant Oats
- 1 and ½ cups Light Brown Sugar (packed)
- 1 and ¼ cup Unsalted Butter (melted)
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 teaspoon Vanilla extract
- 1 cup Dark Chocolate Chips
- ½ cup Pecans (Chopped)
- Pre heat the oven to 350 Degrees F (180 Degrees C).
- Grease and line an 8x8 square baking tray with parchment paper.
- Mix caramel sauce with 1 tablespoon all purpose flour and keep aside.
- Add the remaining flour, oats, sugar, butter, baking soda, salt and vanilla extract in a bowl and mix to form a crumbly mixture.
- Pat half of this mixture in the prepared baking tray and bake for 10 minutes.
- Bake for 10 minutes.
- Remove the tray from the oven and cool completely. It might take 6-8 hours for the caramel to set properly.
- Cut it into squares.
- These keep well for 1 week at room temperature or for upto 4 months in freezer.
These look delicious. I will be making them today, however I thought you’d want to know that your recipe printed notes are missing some instructions after the first 10 minutes of baking. Thanks
Hi Melody, Thanks for mentioning. I am however able to see them at my end. Can you please refresh and check once more. Thanks