You may have noticed my latest obsession… baking in a skillet. Its just so darn handy and fabulous, I feel silly that I waited so long to join in the trend!
In a medium bowl add 3/4 cup melted butter, 3/4 cup packed brown sugar, cocoa, 1 cup flour and 1 cup rolled oats.
While that is baking (and using the same bowl) put remaining melted butter, remaining brown sugar, remaining flour, remaining oats and remaining baking soda in bowl and stir until combined.
Pour caramel sauce over chocolate chips. (Can reduce amount to 3/4 cup if you prefer; I like a lot of caramel)
Usually this means grabbing small hand full's of the cookie mixture and pressing it a bit, then laying it on top of the caramel carefully. Repeat until completely covered.
Bake for 12-16 minutes more. The edges should be darker, but not burnt. Allow the carmelita to cool for at least 15 minutes before serving.
Can be stored at room temperature in an air tight container.