2 (18 oz.) refrigerated chocolate chip cookie dough
2 c. oatmeal
dash of salt
10 tbsp. flour
1 1/3 c. caramel ice cream topping
2 tsp. vanilla
2 c. chocolate chips

Mix together cookie dough and oatmeal. Reserve 1 cup. Press in 13 x 9 pan.

Bake at 350°F for 10 to 12 minutes or until dough puffs and appears dry. In small bowl, combine flour, caramel topping and vanilla together. Sprinkle chocolate chips over partially baked crust. Drizzle evenly with caramel mixture. Crumble the 1 cup reserved dough over caramel.

Bake for an additional 20 to 25 minutes or until golden brown. Cool 10 minutes. Run a knife around the edges of pan.