Description
Carmelita Cookies are irresistibly chewy and delicious, filled with caramel bits and chocolate chips.
Ingredients
Scale
- 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.
Notes
- Allow cookies to cool completely for the best texture.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg