Step 1

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes.

Step 2

Add in the eggs, vanilla, baking soda, and salt and mix for 1 minute until incorporated and smooth.

Step 3

Turn mixer to low and add in flour, mixing until just combined. And then adding the oats, turning up the mixer to medium if necessary until evenly incorporated.

Step 4

With the mixer on low, add in the chocolate chips until combined.

Step 5

Cover the dough with plastic wrap and chill dough in the refrigerator for at least an hour. During this time freeze your caramel filled candies.

Step 6

When dough is ready, preheat your oven to 350°F and line baking sheets with parchment paper.

Step 7

Using a medium (2- tablespoon) cookie scoop portion out the dough. Press a caramel candy into the dough, wrapping the dough around the candy and sealing it, forming a ball. Place your dough balls about 2- inches apart on lined baking sheet.

Step 8

Bake for 10-12 minutes until edges are golden and tops have just set.

Step 9

Let cookies cool on baking sheet for 4-5 minutes before transferring them to a wire rack to finish cooling.