Preheat oven to 350 degrees. Spray cookie sheets with a nonstick spray.
In a large bowl, cream butter with sugars until light and fluffy. Add eggs and vanilla and continue to beat until well incorporated.
In a second bowl, combine flour and next 4 ingredients. Add to creamed mixture. Stir in oats.
Open caramel bits and place in a bowl. Crush peanuts (and combine with crushed pretzels if using) and place on large flat plate.
To assemble cookies:
Take 2 tablespoons of cookie dough and roll into round ball. Make an indentation and add 3-4 caramel bits. Re-roll to enclose bits. Roll ball in nuts, pressing slightly with fingers to help nuts adhere to dough. Place cookie on prepared baking sheet. Repeat until all dough has been used. (Make sure cookies are at least 2" apart as they will spread.)
Bake 12-14 minutes or until nicely browned. Remove and let cool on cookie sheets for several minutes before moving to wire rack to finish cooling.
While cookies are cooling, place chocolate & cream in a microwave safe measuring cup and melt in microwave in 30 second increments until mostly melted. Stir until smooth.
Place wire rack of cookies over clean cookie sheet and drizzle chocolate over cooled cookies. Let chocolate set before storing in airtight container.
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