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Preheat oven to 350F. Line a 9×9-inch pan with aluminum foil and spray with cooking spray.
In a large mixing bowl, mix together the softened butter and dark brown sugar until smooth.
Add egg + yolk, vanilla, and whisk until smooth.
Add the flour, oats, baking soda, pinch salt, and stir until combined. Stir in ½ cup chocolate chips.
Add ⅔ of mixture to the prepared pan and smooth it with a spatula or the back of a spoon to create an even layer; set remainder aside.
Bake for 10 minutes. While it bakes, make the caramel sauce.
In a large microwave-safe mixing bowl, combine the caramels, cream, butter, salt, and heat on high power in 60-second bursts to melt caramels, stirring after each burst.
After 10 minutes, remove pan from the oven and evenly sprinkle with the remaining chocolate.
Slowly and evenly pour caramel sauce over the chocolate.
Evenly crumble reserved oatmeal-brown sugar mixture over the top. Return pan to oven and bake for about 15 to 18 minutes or until edges are lightly browned and center is bubbling slightly.