This is the Sarah S. recipe, of course (read entire recipe for all ingredients needed).
2 Cups flour
2 cups oatmeal
1 ½ cup brown sugar
1 tsp baking soda
½ tsp salt
1 ¼ cup soft butter
Mix above ingredients together. Reserve ½ of the mixture. Press remaining ½ into a 9x13 pan. Bake for 10 minutes at 350°. While crust is cooking, combine the following:
12 oz. Mrs. Richarson's Butterscotch Carmel topping (or similar topping)
3 Tbsp. flour
Pour over hot crust. Sprinkle 1 C. semi-sweet chocolate chips over the caramel layer. (you may also add ½ cup chopped nuts).
Top with remaining crust mixture by crumbling over the top of the caramel. Bake for 18-22 minutes at 350. Allow to cool 1-2 hours before serving.