Chocolate Chip, Oats 'n Caramel Cookie Squares

Chocolate Chip, Oats 'n Caramel Cookie Squares

1 roll (16.5 oz.) refrigerated chocolate chip cookies
1 cup quick-cooking oats
dash of salt, if desired
2/3 cup caramel topping
5 tbsp flour
1 tsp vanilla
3/4 cup chopped walnuts
1 bag (6 oz.) semisweet chocolate chips (1 cup)

Heat the oven to 350 F. In a large bowl, break up the cookie dough. Stir or knead in the oats and the salt. Reserve 1/2 cup of the dough mixture for the topping. In an ungreased 9-inch square pan, press the remaining dough mixture evenly in the bottom to form the crust. Bake for 10 to 12 minutes or until the dough puffs and appears dry. In a small bowl, mix the caramel topping, flour, and vanilla until well blended. Sprinkle the walnuts and the chocolate chips evenly over the crust. Drizzle evenly with the caramel mixture. Crumble the reserved 1/2 cup of dough mixture over the caramel. Bake for 20 to 25 minutes longer or until golden brown. Cool for 10 minutes. Run a knife around the sides of the pan to loosen the bars. Cool completley, about 1 hour 30 minutes. Makes 16 bars