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

Place melted butter in a large bowl. Add granulated and brown sugars and stir until the mixture is smooth. You can use a mixer if you prefer but it’s easy to do by hand.

Stir in eggs and vanilla extract, then stir in baking soda and salt. Slowly mix in 3 cups flour and stir just until the batter is smooth and comes together. Stir in chocolate chips.

Press half the batter into the bottom of the prepared pan.

Place caramels and cream in a medium microwave-safe bowl. Heat on high power for 1 minute, then stir until the cream mixes into the melted caramels, heating in additional 30 second increments until caramel is melted and smooth. You can also do this in a medium saucepan over medium-low heat.

Stir remaining 1 tablespoon flour into the caramel. Pour caramel mixture over cookie dough in pan, leaving a small border around all the edges.

Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. The cookie dough won’t make a solid cover and a little of the caramel may peek through.

Bake for 30-35 minutes, or until the bars are light golden around the edges and on top. Cool completely before slicing.