Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the vanilla extract and eggs, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool.

In a saucepan over low heat, combine the unwrapped caramel candies and heavy cream. Stir until melted and smooth.

Spread a layer of the melted caramel over each cooled cookie.

In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Drizzle the melted chocolate over the caramel layer on each cookie.

Allow the cookies to set at room temperature or refrigerate until the chocolate hardens.