Oatmeal Carmelitas
Chocolate Chip Oatmeal Cookies, (This recipe is as old as I can remember. It's my mom's recipe from the 60's)
Servings: 36 servings
Calories: 202kcal
Ingredients
Crust
- 2 cups all purpose flour 9 ounces
- 2 cups quick cooking oats 7. 3 ounces
- 1 1/2 cups golden brown sugar 7 ounces (firmly packed)
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 1/4 cups butter 10 ounces
Filling
- 1 cup caramel ice cream topping 12.5 ounces
- 3 Tablespoons all purpose flour
- 8 ounces semi-sweet chocolate chips
- 3/4 cup walnuts chopped
Instructions
Crust
- Preheat oven to 350 degrees F. Grease a 13" by 9" baking pan or line with parchment paper.
- In a large bowl or mixer, combine flour, oats, brown sugar, baking soda and salt on low speed until crumbly. Reserve half of the oat mixture for the topping.
- Press half the oat mixture into the bottom of prepared pan and bake at 350 degrees F. for 10 minutes. While crust is baking, prepare caramel mixture.
Caramel mixture
- Mix caramel and 3 tablespoons flour until well blended.
Finishing the bars
- Remove partially baked crust from the oven. Sprinkle with chocolate chips and chopped walnuts. Drizzle with caramel sauce. Top with remaining oatmeal mixture.
- Bake at 350 degrees F for between 18 and 22 minutes, or until golden brown.
- Cool at room temperature about 1 hour. Refrigerate 1 to 2 hours to set filling. Remove from fridge and cut into 36 bars. Store in an air-tight container at room temperature.
Notes
- use caramel ice cream topping as some caramel sauces are quite thin.
- Substitute pecans for walnuts.
- Store in an air-tight container for up to a week.
Nutrition
Serving: 1piece | Calories: 202kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 140mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg