Oatmeal Carmelitas

The Holidays are the time for Cookies. Rolled, drop, molded or bar. Any type of cookies is usually welcomed and most cookies will freeze well. Getting together with friends for a cookie exchange is always fun also. Try these bar cookies the next time you are planning to bake, Good any time of the year. 

Notice the ice cream topping, earlier versions of these bars called for unwrapping caramels and melting them with cream. This saves quite a lot of work and is just as good. A good idea to keep in mind. The flour gives it a little better consistency for baking.

Oatmeal Carmelitas
Pillsbury Cookies, Cookies and more Cookies 1980

Crust

2 cups all purpose flour

2 cups quick-cooking oatmeal

1 1/2 cups firmly packed brown sugar

1 teaspoon soda

1/2 teaspoon salt

1 1/4 cups butter softened

Filling

6 ounce package (1 cup) semi-sweet chocolate chips

1/2 cup chopped nuts

12 ounce jar (1 cup) caramel ice cream topping

3 tablespoons flour

Heat oven to 350°F. Grease 13x9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all crust ingredients until crumbly. Press half of crumbs, about 3 cups into prepared pan (save rest of crumbs for topping).

Bake at 350° for 10 minutes, sprinkle with chocolate chips and nuts. Blend caramel topping and the 3 tablespoons flour; drizzle over chocolate and nuts. Sprinkle with the reserved crumbs. Return to oven and bake 18 to 22 minutes or until golden brown. Cool completely; cut into bars. 36 bars

Chilling will make cutting easier and they will come out of the pan better.