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1
Preheat oven to 350F.
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2
Line two baking sheets with parchment paper and set aside.
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3
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy.
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4
Add the egg and vanilla and beat until fluffy.
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5
In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt.
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6
Gradually, add the dry ingredients to the butter mixture and beat until well combined.
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7
Stir in the caramel bits until evenly distributed.
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8
Using a small cookie scoop, scoop two-teaspoon size portions of dough onto the prepared cookie sheets a few inches apart from each other.
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9
Using the bottom of a lightly greased glass, press each scoop of dough until its flat and about 2 inches in diameter.
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10
Sprinkle each cookie with a pinch of sea salt.
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11
Bake 10-12 minutes or until cookies are just starting to brown.
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12
Transfer cookies to a wire rack to cool completely.
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13
While cookies are cooling, prepare the caramel filling.
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14
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and caramel topping until smooth.
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15
Add the sea salt and then the powdered sugar, one cup at a time, until well combined.
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16
Turn the mixer speed to high and beat the filling until thick and fluffy, about 2 minutes.
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17
Turn half of the cookies over and spread with the filling.
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18
Top with a similar size cookie.
