Cooking A-Z :: C is for Carmelitas

When I first came across this recipe, I saw that it was titled “aka the best cookies ever,” and I thought, hmm.. that’s a pretty tough title to claim. I mean, the BEST cookies EVER. There are thousands, if not millions, of recipes out there for cookies whether it be a classic chocolate chip or a crazy candy bar cookie bar. And for this recipe to be called THE BEST is a pretty big statement to make. However, after baking and tasting these bars, I think they can be placed pretty high up in the ranks.

IMG_0059I mean wow, look at the delicious, gooey caramel layer topping the decadent layer of chocolate. Wow, it’s as mouthwatering to look at as it is to eat it.  To contrast the ooey-gooey-ness of the caramel and chocolate, we have the buttery top layer of oats and the slightly crunchy crispy bottom layer of oats.

If you have these ingredients in your kitchen, go make these immediately. Drop whatever you’re doing, go into the kitchen, and whip up a batch of these delicious carmelitas.

 

 

Ingredients:

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

Directions:

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

3. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan.

4. Bake at 350 degrees for 10 minutes.

5. Remove pan from oven and sprinkle chocolate chips over crust.

6. Pour caramel mixture over chocolate chips.

7. Crumble remaining oatmeal mixture over caramel.

8. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Original Recipe

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Salted Caramel Dark Chocolate Cookies [[Award Winning]]

Hi everybody! Is it just me or is cleaning the absolute worst part of baking. I’m thinking of starting a “Baker Problems” series. I feel like a lot of people would relate to it HAHA.

These cookies are extremely popular amongst my friends and family (and me of course!). I do recommend using rolos instead of regular baking caramels because with the rolos, you not only get a soft, melty (is that an adjective?? hey, I’m more of a baker than a writer!), gooey caramel, but you also get a little bit of melted chocolate inside your cookie. I did make these a bit smaller than the recipe suggests, which means I reduced the baking time by about 2 minutes.

Honestly, these cookies taste absolutely amazing and they’re pretty easy to make! I made these a couple months ago, when I first started baking, and they turned out pretty well! ^___^

Have fun!

ImageIngredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar (light brown is fine)
  • 1 large egg, room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 2/3 cup (80g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/2 cups (270g) Dark Chocolate Chips
  • 16-17 Rolos
  • coarse sea salt (I used regular Kirkland sea salt)

WYD (What You Do/What Yuna Did):

1. In a large bowl, cream the butter and add the sugars until light and fluffy. (If using a handheld/stand mixer cream butter for 20 seconds and add sugars both on medium speed)

2. Beat in the egg and vanilla.

3. In a separate medium bowl, sift in the flour, cocoa powder, baking soda, and salt.

4. Slowly add the dry ingredients into the wet ingredients.

5. Chill dough for a minimum of 1-2 hours.

6. Preheat oven to 350ºF

7. Line a large baking sheet with parchment paper or a silicone baking mat.

8. Take 2 tbsp scoops of the dough, split in half, and roll each half into a ball.

9. Stick a rolo into one ball, top with the other ball and seal down the sides.

10. Sprinkle each cookie with sea salt before placing in the oven.

11. Bake for 12-13 minutes. The cookies will appear undone and very soft.

12. Cool on cookie sheet for a minimum of 5 minutes before transferring onto a wire rack.

Yields: 16-18 large cookies.

Original Recipe