Well, hello there! We've spent a couple of months settling in with new baby. Again, blessed with food from friends and family to keep me out of the kitchen for a VERY long time. But I had to share this one recipe. I've had it pinned for a while waiting for the perfect time to make it (which really isn't now for the post baby diet). However, I've been thinking about it since I watched the Olympic trials in Oregon and saw Carmelita Jeter run. And then last week, she's certainly been in the spotlight in London...making me think of these dang cookies! As you can see by looking at her, she probably doesn't eat stuff like this. But looking at me, I do! They are incredible! I followed the exact same recipe that was online, but I actually think it was too much butter. Well, I also used milk chocolate chips instead of semi-sweet because they are my favorite...just personal preference. I may try to cut back on the butter and follow the recipe below next time.
Carmelitas
32 caramel squares, unwrapped
1/2 c. heavy cream
1/2 c. butter, melted
3/4 c. brown sugar, packed
1 c. flour
1 c. rolled oats
1 tsp. baking soda
6 oz. milk chocolate chips (or semi-sweet)
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
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Now that I got that out of my system, it is time to get back on track.
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