Carmelita Cookies

Loaded with oats, Rolo candies and chocolate chips, these Gooey Carmelita Cookies are an oatmeal cookie lover’s best friend!

These are like Oatmeal Chocolate Chip Cookies but LOADED!! For more of our favorite loaded cookie recipes, check out Monster Cookies or Peanut Butter Pretzel Chocolate Chunk Cookies

A stack of carmelita cookies on a white plate

Caramel, Walnuts, AND Rolos!!

A few months back my sister in law posted about these delicious caramel chocolate oatmeal bars that she saw on LuLu the Baker called carmelitas. They’re basically a cookie bar stuffed with caramels. I was immediately smitten and knew I had to save the recipe for later.

Well, this morning I felt like baking and decided to make carmelita inspired cookies instead of bars. I used my mom’s oatmeal chocolate chip cookie recipe and altered it to include caramel sauce, walnuts and Rolos.

They turned out better than I could have hoped for! Gooey, soft and full of chocolate caramel goodness. I took a few to my husband and they were gone in minutes! 

Ingredients for carmelita cookies recipe in a mixing bowl

How to Make Them

PREP. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside.

DOUGH. In the bowl of a stand mixer, cream together the butter and sugars until smooth. Beat in egg, then vanilla.
Combine the flour, baking soda, and salt. Whisk together until combined. With mixing speed on low, slowly add into the creamed mixture until just blended.

MIX-INS. Remove bowl from stand mixer and fold in the oats, caramel sauce, walnuts, Rolo chunks and chocolate chips.

What type of caramel sauce? You can make your own caramel sauce or you can use some store bought caramel sauce.

BAKE. Using a standard cookie scoop, drop onto prepared baking sheets. Place in oven and bake for 12-14 minutes, or until the tops begin to turn light golden in color.

COOL. Allow cookies to cool on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

Tip: let the cookies cool before eating because chances are the caramel is going to be all melty and super hot right after baking. If you don’t wait to let them cool you risk biting into the cookie and having it burn your mouth!

Variations and Additions

  • Use other caramel candies like:
    • Caramello
    • Dove promises
    • Ghirardelli squares
  • Instead of mixing in chopped candies you can seal your dough over the rolo as a whole
  • Freeze the candies before incorporating them so that they don’t melt and spill out of the cookies during baking.

Carmelita cookie dough on a baking sheet with parchment paper

Storage Tips

Keep baked cookies STORED in an airtight container at room temperature for about a week. Let the cookies cool completely before FREEZING them in an airtight container or bag for 3-4 weeks.

You can also store the dough in the fridge or freezer in an airtight container, and leave it at room temperature until you can form the cookies before baking.

Close up of gooey carmelita cookies on a white plate

 
 

Carmelita Cookies Recipe

Loaded with oats, Rolo candies and chocolate chips, these Gooey Carmelita Cookies are an oatmeal cookie lover's best friend!
5 from 3 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 24 cookies
Calories: 152kcal
Print Recipe

Ingredients

  • 1 cup all purpose flour
  • 1 cup quick rolled oats
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter - room temperature
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 2 tbsp caramel sauce
  • 1/4 cup walnuts - finely chopped
  • 16 rolo candies - chilled and chopped
  • 1/2 cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside.
  • In the bowl of a stand mixer, cream together the butter and sugars until smooth. Beat in egg, then vanilla.
  • Combine the flour, baking soda, and salt. Whisk together until combined. With mixing speed on low, slowly add into the creamed mixture until just blended.
  • Remove bowl from stand mixer and fold in the oats, caramel sauce, walnuts, Rolo chunks and chocolate chips. Using a standard cookie scoop, drop onto prepared baking sheets.
  • Place in oven and bake for 12-14 minutes, or until the tops begin to turn light golden in color. Allow cookies to cool on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 24g | Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 104mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. I LOVE caramelitas, but these just blew my mind! They look so phenomenal. Definitely trying these ASAP.

    1. Thanks Rachel! I’m LOVING that Oreo cake on your site- it looks heavenly!

  2. Ohhh these sound delicious! What a great cookie recipe, I’ll have to try this out sometime because they sound amazing!!!!!

  3. Hi! I’m visiting from the BlogHop @ ThisGalCooks! Your cookies look absolutely delicious, and your photography skills are amazing! I recently made oatmeal cookies similar to this, they were delicious because I added shredded coconut, but I can’t wait to try yours! Check out some of my recipes at http://www.typeabaker.com

    So glad to have found you!

  4. 5 stars
    These are one of my favorite cookies. I love the oats and pecans in them. And, of course the chocolate chips! My kids will even eat these. They usually don’t like cookies with oats and nuts in them.

  5. 5 stars
    You’ve taken the oatmeal cookie to a whole new level, that I love! You can never have enough chocolate! Super good!