1 (18-oz) package Pillsbury Refrigerated Chocolate Chip Cookies
1 cup quick-cooking rolled oats
dash salt, if desired
5 T all-purpose flour
2/3 cup caramel ice cream topping
1 tsp vanilla
3/4 cup chopped walnuts
1 (6-oz) package (1 cup) semi-sweet chocolate chips
Heat oven to 350 degrees. In large bowl, break up cookie dough with wooden spoon. Add oats and salt; mix until well blended. Reserve 1/2 cup cookie dough mixture. Press remaining mixture in bottom of ungreased 9" square pan. Bake at 350 for 10-12 minutes or until cookie dough puffs and appears dry. In small bowl, combine flour, caramel topping and vanilla; blend well. Sprinkle walnuts and chocolate chips evenly over partially baked crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup cookie dough mixture over caramel. Bake at 350 for an additional 20 to 25 minutes or until golden brown. Cool 10 minutes. Run knive around sides of pan to loosen. Cool 1 1/2 hours or until completely cooled. Cut into bars.
