Combine oats, flour, baking soda, melted butter, and brown sugar.
Press half the mixture in the bottom of a greased 9x13 pan. Bake 15-17 minutes at 325°.
Sprinkle baked cookie layer with entire bag of chocolate chips; pour butterscotch caramel sauce over the chocolate chips.
Sprinkle remaining oats mixture over the top of the sauce and chocolate chips to cover. Bake 15-17 more minutes.
Cool completely before cutting. I like to make them the night before so they have plenty of time to cool and set up.