Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 to 3 minutes, until creamy and slightly lighter in texture
Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt
Gradually add the dry ingredients to the butter mixture. Mix on low speed just until combined. Do not overmix.
Fold in the rolled oats until evenly distributed.
Gently fold in the chopped cashews and caramel pieces.
Scoop the dough into portions and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
Sprinkle a small amount of flaky sea salt over the dough if desired.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Remove the baking sheet from the oven and let the cookies rest for about 5 minutes.
Transfer the cookies to a wire rack and allow them to cool before serving.
