Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish; set aside

In a medium bowl, whisk together the flour, baking soda, and salt; set
aside.

Using an electric mixer, cream together the butter and brown sugar on
medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low
and slowly add the flour mixture until fully incorporated. Add the oats and mix
on low briefly to just combine

Transfer approximately half of the dough mixture to the baking dish.
Spread and press the dough into the baking dish until you have an even layer
with no cracks or crumbles. Bake for 10 minutes, then remove from oven.

While the dough is baking, warm the caramel dip in a microwave safe dish so it is spreadable.

Once out of the oven, sprinkle the cookie base evenly with chocolate
chips and pecans, and then carefully pour the caramel dip over the
cookie base, nuts, and chocolate. Use a spatula to spread the caramel dip into
an even layer

Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish

Return the dish to the oven, baking until the topping is lightly
browned, about 15 minutes.

Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the
refrigerator