In a large bowl, cream butter, shortening, and sugar. Stir in eggs and vanilla. Add in all dry ingredients and stir until just incorporated. Scrape edges and mix again briefly.
In a small bowl, stir sugar and cinnamon together.
Lightly spray 9x13 glass baking dish with nonstick cooking spray. Pour half the cinnamon-sugar mixture into the baking dish and spread around to coat the bottom.
Take 2/3 of the cookie dough and press into the bottom of the pan and up the sides about 1 inch. Sprinkle the top of the cookie dough with 1 tablespoon of the remaining cinnamon sugar.
In a medium-size bowl, add caramels and cream. Microwave for 20-second intervals, stirring in between each until completely melted and smooth.
Pour caramel over cookie dough and spread to smooth. Take small pieces of remaining cookie dough, flatten slightly in between your hands and place over top the caramel until no more cookie dough remains. Sprinkle the cookie dough on top of the caramel with the last of the cinnamon and sugar.
Bake for 25 minutes or until the edges are lightly golden.
Cool completely before cutting into bars.
* for the egg substitution: mix ground flax seeds with water. Allow the mixture to rest until it becomes gelatinous, then add to the dough.