Heat your oven to 375F
Using an electric mixer (Stand or hand held) Cream together the butter and sugars until fluffy and pale.
Add one egg and blend until fully combined. Add the second egg and blend again until fully combined. Whip in the vanilla extract.
Sift together the flour, baking soda, baking powder and salt.
Add the flour mix, oats, chocolate pieces and caramels to the butter mixture. Stir together with a wooden spoon until the flour is just absorbed. Place in the fridge to chill for 10-15 minutes.
While your dough is chilling, prepare your lined skillet. Fold a square of parchment paper into a triangle with all the folds meeting at one central point. Line up the tip of the triangle with the center of your skillet, and cut the wide end to match the curve of the pan. The result should be a circle of parchment that fits into the skillet.
After the dough has chilled, press it into the lined skillet, making it slightly thinner in the center than around the edges.
Bake for 30-35 minutes. It should be darker around the edges and light golden brown in the center.
Scoop on some ice cream and enjoy!