Oatmeal Carmelitas

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Most Helpful Positive Review

Jan 19, 2011

This is a very good cookie bar recipe. Adults and children seem to like it equally well..... Good as written, but a couple of clarifications on the recipe to make this better: First, the crust turns out better if the butter is softened to the point of melting, but hasn't actually turned to liquid. Second: Press down on the bottom filling lightly; DO NOT tap down hard as you won't be able to get it out of the pan. Third: You must use quick oates NOT rolled oats on this recipe. Helpful hints ~ First: For a change of pace, try half butterscotch and half chocolate chips or 1/2 caramel and 1/2 butterscotch topping for variety. Second: Slightly chill the carmelitas after they have finished baking. This helps the cooke bar "set-up". This is the one tip you don't want to forget on this recipe..... The carmelitas are great to make ahead, travel with or freeze to serve later. As my son would say: Scrumdiddlyumptios! Enjoy!

—Crystal S

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Most Helpful Critical Review

Oct 07, 2012

I have never had an Oatmeal Carmelita before. I was under the impression that these were supposed to be soft and gooey, but mines came out kinda crunchy. Personally, I don't mind the crunch, but no one else in my family could really eat them because of it. This is what I did: I doubled up the recipe of the crust. I used macadamia nuts instead of walnuts, and I used chocolate covered raisins instead of semi-sweet chocolate chips. I thought that with my modifications, this was going to be cloyingly sweet, but it really wasn't. In fact, I probably could've used more sugar. I'm really not sure if I'm going to make these again.

—Lia

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310 Ratings

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May 25, 2008

I used a recipe just like this only it was doubled for a 13x9" pan. The chocolate chips stay the same at 1 cup and 1/2 cup nuts, if using. The caramel icecream topping is 1 cup - flour is the same. You cook the final product 18-22 minutes - it took 22 minutes in my oven to produce a golden brown topping. Also - a good TIP is that if you refrigerate the carmelitas 1-2 hours before cutting (this helps the filling set up), they will not be crumbly and will cut perfectly. Plus - DON'T MELT THE BUTTER in the crust ingredients - just soften the butter (unsalted) to room temp. You will get a much nicer crumb topping this way. These bars are just wonderful! Another recipe I saw for these used 3-4 chopped Granny Smith apples mixed with 1 tsp. cinnamon for the "filling" instead of the choc.chips/nuts - I'll bet that would be fantastic, too. I'm going to try that combination next.

—Ruby

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Mar 21, 2006

Fantastic cookies! My son is allergic to nuts, so I left out the pecans and made up for it with a bit more oats and chocolate chips. I also add 1 tsp of pure vanilla to the "crust" mixture. After making this several times, I've found the butter is the key to cookie consistency. If you melt the butter and add it when it's still warm, the crust will be more cookie-like (think Toll House cookies on top and bottom. If, however, you just soften the butter and add it at room temperature, they are more like bar cookies, with a distinct crust, chocolate chip & caramel layer, and a crumbly topping. In addition, putting them in the fridge for an hour or so before cutting improves them even more. These last about 2 days in our house and require at least a gallon of milk to be on hand. :)

—mrswoogie

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Aug 30, 2008

Would have given it 5 stars because these are very very good however, I used all the same ingredients and measurements but my cooking time the second time was more like 30-40 minutes NOT 15!! Also many reviewers have used almost double the melted butter...I believe you must be using ROLLED oats insted of QUICK outs which are different. That is way too much butter for something going into a 9x9 pan!

—chefspecialty

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Dec 14, 2003

These are incredible. I was at a bakery and they were giving samples of carmel oatmeal bars and I never thought I'd like them, but they were fantastic. I looked on here for a recipe, and these were even better than the bakery ones!

—SADALSUND

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Mar 16, 2006

I doubled the recipe but kept the amount of chocolate chips to 1 cup. I used an electric knife to ensure smooth and sharp edges (SEE MY PHOTO) since it was a bit difficult to cut without crumbling. Be mindful of the serving amount. I can't see how a 9 x 9 pan can serve 36 people. I just doubled the recipe and it was "inhaled" my only 6 people. Thank you for the recipe!!

—LucyDelRey

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Mar 14, 2006

Oh my GOD. Unbelievable. If you're making these, plan ahead: run an extra 20 minutes, or whatever you do to make up for cookies like these cuz there will be ZERO self control.

—Yummum

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Nutrition

Calories
125 kcal
6%

Carbohydrates
16.8 g
5%

Cholesterol
10 mg
3%

Fat
6.5 g
10%

Fiber
0.8 g
3%

Protein
1.3 g
3%

Sodium
87 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oatmeal Carmelitas

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 125
Calories from Fat: 59

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 3.4g 17 %
Cholesterol 10mg 3 %
Sodium 87mg 3 %
Potassium 50mg 1 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 0.8g 3 %
Protein 1.3g 3 %
** Sugars 7.1g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 2 %
Iron 5 %
Thiamin 6 %
Niacin 5 %
Vitamin B6 1 %
Magnesium 5 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.