Carmelita Cookies are a rich and chewy treat, packed with old-fashioned oats, caramel bits, and chocolate chips, then drizzled with caramel sauce. If you love the chewy caramel and chocolate combo in these Carmelita cookies, just wait until you try my Chocolate Caramel Oatmeal Cookie Bars–ooey-gooey dessert bars with chocolate and caramel nestled between two oatmeal cookie layers!
Ingredients & Substitutions
- Oats: Look for old-fashioned oats to use in these cookies–I love the heartier texture they have. Quick oats would also work, but the texture may be slightly different.
- Sugar: Only light brown sugar is used in the cookies for a softer, denser cookie. This is perfect to go along with the hearty oats and gooey fillings.
- Molasses: I like using molasses in these cookies for a deeper, more complex flavor. It adds a rich, caramel-like note that really takes them up a notch. I also use it in my perfected oatmeal cookies—another recipe you will definitely want to try!
- Caramel Bits: The caramel bits might just be the star of these cookies! I love biting into the gooey pockets of caramel along with the oats and chocolate!
- Chocolate Chips: I used semi-sweet chocolate chips, but milk or dark chocolate chips would also work!
- Caramel Sauce: For that extra layer of ooey-gooeyness, drizzle caramel sauce over the cooled cookies. I have a delicious caramel sauce you could make; or, store-bought works fine, too. I like to drizzle a little extra over my cookie😊.
Do I Need To Chill Carmelita Cookie Dough Before Baking?
It is not necessary to chill the cookie dough before baking (I didn’t). But, if you are worried about the cookies spreading too much, it is a good idea to chill the dough in the refrigerator, even for as little as 30 minutes. Then, the cookies will have a thicker, chewier texture. Chilling the dough also allows the flavors to develop a little more. So, it is really a personal preference (and the amount of time you have).
Can I Make The Cookie Dough Ahead of Time?
Yes! I love how easy it is to store the cookie dough (either in the refrigerator or freezer) for freshly baked cookies when I am craving a batch of (or just 1 or two) cookies! Here is how:
- To Refrigerate: Store the dough, covered, in the refrigerator for up to three days. When ready to bake, I like to set the dough out at room temperature for a few minutes for more even baking.
- To Freeze: First, scoop out individual balls of dough. Next, place them on a baking sheet lined with parchment paper. Then, transfer the dough balls to the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe container or zippered bag. When ready to bake, simply add a couple of minutes to the baking time, no need to thaw first.
Can I Add Nuts Or Other Mix-ins To Carmelita Cookies?
Sure! You can definitely add nuts or other mix-ins to Carmelita cookies. Here are some popular options:
- Chopped pecans or walnuts–I love the crunchy texture in contrast to the gooey caramel!
- Shredded coconut (I prefer sweetened.)
- Toffee bits for even more caramel flavor!
- Dried fruit–Try chopped dates or cranberries.
How To Store Carmelita Cookies
To store Carmelita cookies, first, let them cool to room temperature. Then, store them in a tight-lid container at room temperature. If you need to stack the cookies, put a layer of parchment or wax paper between them so they don’t stick together. The cookies will stay good for about 3-4 days this way. If you want to keep them longer, freeze them. They will stay good in the freezer for 2 to 3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Carmelita Cookies
Ingredients
- 2 cups (180 g) old-fashioned oats
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup (170 g) caramel bits
- 1 cup (182 g) semi-sweet chocolate chips
- caramel sauce, for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together oats, flour, baking powder, baking soda, and salt.
- To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
- Add eggs, molasses, and vanilla. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
- Mix in the caramel bits and the chocolate chips until just incorporated.
- Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Gently press to slightly flatten the cookies.
- Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
- Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
- Before serving, drizzle with caramel sauce.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies have everything I love—oats, caramel, and chocolate. The gooey caramel bits and the chewy texture from the oats are a perfect match!
Elizabeth
I love these cookies! I know some people like coconut in these cookies, but I prefer them without, just like this recipe! If I were to add anything, it would be a few nuts.
Bella
These are perfect for a cozy treat with coffee. And, the caramel sauce on top is just the right touch to make them extra indulgent.
Annabelle
Soft, chewy, and loaded with caramel. If you're a fan of a sweet, gooey cookie, these are a winner. Great with a cold glass of milk!
Selena
These are so decadent! The combination of oats, caramel, and chocolate is spot-on. They’re a crowd-pleaser for sure!
I love these cookies, but could I use some something besides molasses?