Preheat oven to 350 degrees F. Grease a 9x13-inch pan generously with nonstick cooking spray.

In a large bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, cream the butter, cookie butter, and sugars together until smooth, about 2 minutes, scraping down the side of the bowl with a spatula, if necessary. Add in the eggs and vanilla and mix until combined.

Add the dry ingredients and mix until just combined. Divide the dough in half. Press half of the dough in the prepared pan. Bake for 12 minutes.

Remove the pan from the oven and drizzle the caramel sauce evenly over the cookie crust. Top with the remaining dough. You can use a spatula to spread it a little. Then, lightly spray your hands with nonstick cooking spray or get them a little damp so you can easily press the dough on top of the caramel. Gently press down, making sure the dough is even.

Place the pan back in the oven and bake for 24-30 minutes or until bars are golden brown. Remove from the oven and let the bars cool completely before cutting. You need the caramel to set up.