Carmelitas! The best cookie you will ever make. Each bite is an delicious balance of gooey caramel, chocolate chips, and crunchy and sweet cookie!
I saw these on Pinterest a few months ago with the caption “carmelitas: the best cookie you will ever make” and I scoffed a little. I mean, really, how can you say that any cookie is “the best”? And then I made them, and I realized why. Because they really are the very best cookies I’ve ever made! Sure, they’re very rich, and not something I could make every day, or even more than a couple of times every year, but they are amazing! Each bite is an delicious balance of gooey caramel, chocolate chips, and crunchy and sweet cookie. And the best part? They’re super easy to make! They were the perfect treat to celebrate my (hopefully productive) job interview yesterday afternoon. I’m definitely adding them to the short list of special occasion treats. Seriously, make them, and you won’t be disappointed!
- 32 caramel squares unwrapped (I used caramel bits instead)
- 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
- Preheat the oven to 350 and line an 8 x 8 or 9 x 9 pan with foil or parchment. Add the caramels and cream to a small saucepan over low heat. Heat, stirring frequently, until completely smooth, then 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 the prepared pan.
- Bake 10 minutes, then remove the pan from the oven and sprinkle the chocolate chips over crust. Pour the caramel mixture over the chocolate chips. Crumble the remaining oatmeal mixture over the top of the caramel. Return the pan to the oven and bake for an additional 15-20 minutes, until the edges are lightly browned. Remove from the oven and allow to cool completely before cutting.