Oatmeal Carmelitas

This recipe comes from someone I worked with at NCTE, Sharon. She brought them to a cookie exchange we had at the office, and I became thoroughly addicted. Oatmeal Carmelitas are the twenty-fourth of my 25 Cookies of Christmas.



  • 2 cups all-purpose or unbleached flour
  • 2 cups quick-cooking oatmeal
  • 1½ cups brown sugar, firmly packed
  • ½ tsp salt
  • 1¼ cups margarine or butter, softened


  • 6 oz. pkg (about 1 cup) semisweet chocolate chips
  • ½ cup chopped nuts
  • 12 oz jar caramel ice cream topping
  • 3 tbsp flour


  1. Preheat oven to 350°F.
  2. Grease 13" x 9" pan.
  3. Measure flour by dip-level method into large mixing bowl.
  4. Blend in remaining crust ingredients with electric mixer at low speed until crumbly.
  5. Press half of crumb mixture into bottom of prepared pan. Set remainder aside for topping.
  6. Bake for 10 minutes
  7. Sprinkle warm crust with chocolate chips and nuts.
  8. In small bowl, combeing caramel topping and 3 tbsp flour.
  9. Drizzle caramel mixture evenly over chocolate chips and nuts.
  10. Sprinkle with remaining crust mixture.
  11. Bake an additional 18 to 22 minutes, or until golden brown.
  12. Cool completely. Refrigerate 1 to 2 hours or until filling is set.
  13. Cut into bars.

Time Required: 45 minutes plus cooling time

Servings: about 3 dozen

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