If you have never had oatmeal carmelitas, you are missing out. It is a buttery oatmeal cookie bar filled with gooey caramel, chocolate chips, and pecans. They'd make a fantastic addition to your Christmas cookies (but they are so good you'll make them all year). They are rich and melt in your mouth. Fairly easy to make, put these cookie bars out and watch them disappear. This is an irresistible bar that joined our Christmas Cookie list a few years ago. Thanks to my mother introducing the family to this recipe, we adults have been busted for raiding the cookie refrigerator late at night while visiting over the holidays! They are thick, crumbly soft in texture, and the caramel and oatmeal make a perfect pair. I like them best right out of the fridge!
Ingredients :
- BASE
- 1 1/4 cup(s) butter, softened
- 1 1/2 cup(s) brown sugar, firmly packed
- 2 cup(s) quick cooking oats
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) baking soda
- FILLING
- 1 jar(s) caramel ice cream topping (12.25 ounces)
- 4 tablespoon(s) all-purpose flour
- 1 cup(s) semi-sweet chocolate chips
- 1/2 cup(s) chopped walnuts or pecans
Intructions :
- Heat the oven to 350 degrees F. Grease a glass 13x9 pan with baking spray
- In a large bowl, beat the base ingredients with electric mixer on low speed until crumbly. Reserve half of the mixture (about 3 cups) for the topping
- Press the remaining crumb mixture in the bottom of the pan
- Bake 10 minutes
- Meanwhile, make the filling. In a small bowl, stir together the caramel topping flour. Set aside
- After removing the base from the oven, sprinkle the chocolate chips and nuts over the partially baked base
- Drizzle evenly with the caramel mixture
- Sprinkle with reserved crumb mixture. Bake 18-22 minutes longer or until golden brown
- Cool completely in the pan on a cooling rack for about an hour. Refrigerate 2 hours or until filling is set. Cut into bars. Store in a tightly covered container.
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Keyword : oatmeal-carmelita-American-Cookies