Day 7 of my 12 days of cookies: carmelita cookies. I’ve made carmelita bars before, and now I can cross them as cookies off of my list! Oozy caramel, chocolate, and oatmeal come together to bring you this joyous treat.
They even browned just right on the edges. I love when that happens.
These cookies are so so good. Rolos were made to be in cookies, not eaten alone. That’s silly.
Can you imagine biting into a cookie and having soft caramel spill out of the sides? It’s a nice and welcoming surprise to most cookie monsters.
Recipe from from Cookies and Cups
Carmelita Cookies
Ingredients
- 1 1/4 cups butter (2 1/2 sticks) room temperature
- 1 1/2 cups brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3 cups quick oats
- 2 cups chocolate chips
- approx 40 unwrapped Rolo candies, frozen
Directions
- Cream together the butter and brown sugar. Mix in the eggs and vanilla.
- Gradually add in flour, baking soda, salt and oats until just combined. Stir in chocolate chips.
- Chill dough for at least an hour. During this time freeze your Rolo candies.
- When dough is ready preheat oven to 350° and line baking sheets with parchment paper.
- Wrap about 1 1/2 tablespoons of cookie dough around a frozen Rolo, forming a ball. Place your dough balls about 2 inches apart on lined baking sheet.
- Bake for 10-12 minutes until edges are golden and tops have just set.
- Let cookies cool completely before moving.
