In large bowl of stand mixer, fitted with paddle attachment, cream the stick of butter with the sugar until light and creamy. Beat in the vanilla and the egg. Combine the flour, baking powder and salt. Turn the mixer to low and add half the flour ingredients, stir in the milk and then the remaining flour mixture. Press dough onto a quarter sheet baking pan that has been treated with baking spray. Spread the caramel over the dough. Set aside. Combine the oatmeal, brown sugar and butter in a small bowl until crumbly. Add the apples and pecans to the bowl, tossing to combine. Sprinkle evenly over the cookie dough. Bake in a preheated 375* oven for about 25 minutes, until the apples are tender and the cookie a golden brown.