Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray with nonstick cooking spray.

Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth. Gradually mix in baking soda, salt, cinnamon and flour until smooth, being careful not to over mix. Mix in oats. Press two-thirds of the batter in the prepared pan in a thin layer. Bake for 10 minutes.

While bottom layer is baking, place caramels and cream in a small saucepan. Heat, stirring often, until melted and smooth. Whisk in flour until smooth. After the 10-minute bake, pour caramel mixture over hot cookie dough in pan, leaving a small border around all the edges. Sprinkle chocolate chips over the top.

Break off pieces of the remaining dough and flatten between your hands. Lay on the top of the caramel. Continue until the entire pan is covered, pressing the edges to seal them together.

Bake for an additional 24-28 minutes, or until the bars are light golden around the edges and on top. Cool completely before slicing.