Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats
In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes, until creamy and slightly lighter in texture.
Add the eggs one at a time, mixing after each addition. Beat in the vanilla extract.
Gradually add the dry ingredients to the butter mixture. Mix just until combined. Avoid overmixing.
Gently fold in the chocolate chips and caramel pieces with a rubber spatula.
Cover the dough and refrigerate for about 30 minutes. Chilling helps reduce spreading and improves the chewy texture.
Scoop the dough into approximately 24 portions and arrange them on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Remove the cookies from the oven and immediately sprinkle the tops lightly with flaky sea salt.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack
