2 (18 oz.) rolls refrigerated sugar cookies
1 3/4 cups rolled oats
2/3 cup firmly packed brown sugar
2 tsp. vanilla
1 (14 oz.) caramels, unwrapped
1/2 cup butter
1 (14 oz.) can sweetened condensed milk
3 tbsp. caramel ice cream topping

Preheat oven to 350°F.

Break up 1 roll of cookie dough into large bowl. Add 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 tsp. of the vanilla; mix well. With floured fingers, press dough mixture evenly in bottom of ungreased 15 x 10 x 1 inch baking pan to form crust.

Bake at 350°F for 13-18 minutes or until light golden brown.

Meanwhile, break up remaining roll of cookie dough into small bowl. Add remaining cup of oats, 1/3 cup brown sugar and 1 tsp. vanilla; mix well. In large heavy saucepan, combine caramels, butter and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring frequently. Remove partially baked crust from oven. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Return to oven; bake an additional 18-22 minutes or until light golden brown.

Cool 15 minutes. Run knife around sides of pan to loosen. Cool about 2 hours or until completely cooled. Using small spoon, drizzle caramel topping over bars. Cut into bars.