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Carmelitas Recipe

Chewy gooey caramel, nuts and chocolate. We call them Goober Cookies. They taste great the next day if you get them to last that long.

TOP Reviews:

I’m not usually a huge fan of oatmeal baked goods or nuts, but these were fabulous. I made them for a dinner series I’m catering, not expecting to like them all that much, and I couldn’t keep my hands off them! I had to make another batch for my family. The first time I doubled the recipe and baked it in a 9 x 13 pan. It worked out very well. The second time, using the recipe as written, it didn’t seem to come out quite as well, but who knows why? They still got devoured! These are now in my dessert rotation.

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!!

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.

I took these camping with friends this past weekend and they were gone in a flash. I used a 8×8 pan, milk chocolate chips and left out the walnuts. Sweet and decadent. The perfect treat!

These were so easy to make! I took them to an anniversary party and everyone commented on how good they were. I used milk chocolate chips and pressed the crumb topping down a bit before baking so they wouldn’t be as crumbly to eat. Amazing!

Wow…I had the stuff to make this recipe and it was so easy! I don’t like walnuts so I used pecans. I am trying to wait until the morning to eat anymore. It’s a good thing I am on a diet or the whole pan would be gone!

These are truly incredible. After baking a batch and sending them with my husband to work, complete strangers called me to get the recipe, and now they ask for them regularly. It’s true that they taste better after a night in the fridge, but just try to get them to last that long, I dare you!

Ingredients

1 3/4 cups (210 grams) Gold Medal Flour® all-purpose flour
2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)
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