In a medium saucepan, melt ½ cup of unsalted butter over medium heat. Stir in 1 cup of brown sugar and ¼ cup of milk, whisking continuously for 3-5 minutes until glossy.

Off the heat, whisk in ¾ cup of peanut butter and 1 teaspoon of vanilla extract until smooth.

Fold in 2 cups of old-fashioned oats until evenly coated, forming a sticky dough.

Line a baking sheet with parchment paper and scoop the mixture onto the sheet, flattening slightly and making an indentation in each.

Spoon a dollop of caramel sauce into the center of each cookie.

Melt ½ cup of chocolate chips in a microwave-safe bowl in 30-second intervals. Drizzle over each cookie.

Chill in the refrigerator for at least 30 minutes to firm up.