-
Preheat the oven to 350 degrees F.
-
In a large bowl, stir together the flour, oats, brown sugar, baking soda, and salt.
-
Melt the butter and combine along with the vanilla extract.
-
Stir everything together until a thick dough forms. You may need to knead the mixture with your hands.
-
Place the dough in the fridge while you unwrap the caramel-filled chocolate candies.
-
Flatten the dough in your hand and press two caramel-filled chocolates into the center of the cookie. Press the edges up around the candies and completely seal into a large cookie. Make sure none of the caramel-filled chocolates are exposed or it will leak out during baking.
-
Bake for 9-12 minutes. Slightly underbaking these is the BEST! It lends a softer cookie with melted and gooey caramel. Overbaking these makes the caramel harden when cooled.
-
I pulled out the cookies generally at 9 minutes, allowed them to sit on the cookie sheet for another 2-3 minutes, and then transferred to a cooling rack to allow them to harden up a bit.
-
To top with chocolate, combine the chocolate chips and vegetable oil in a microwave safe bowl. Microwave for 30 seconds, stir for 15 seconds, and then microwave for bursts of 15 seconds until completely melted.
-
Take a spoon and dip it in the melted chocolate. Run the spoon from left to right over the cookies to get the chocolate drizzle.