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Preheat oven to 350 degrees.
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Line a 9x13 glass baking pan with foil and spray generously with non stick cooking spray.
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Set aside 2 tablespoons of butter.
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In the bowl of a stand mixer using paddle attachment, beat 14 tablespoons of butter with brown sugar and baking soda until fluffy, scraping down sides of bowl as needed.
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Add eggs and 2 teaspoons of vanilla and continue mixing until well combined.
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Add flour followed by oatmeal.
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For caramel filling, combine remaining two tablespoons of butter, caramels and sweetened condensed milk in a small saucepan.
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Heat over medium low heat, stirring occasionally until smooth.
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Stir in two teaspoons of vanilla extract and 1/2 teaspoon of sea salt.
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Divide cookie dough and press 2/3 of the dough into foil lined pan.
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Pour caramel filling over cookie dough and spread evenly.
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Top with remaining 1/3 of cookie dough.
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Sprinkle with remaining 1 teaspoon of sea salt.
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Bake at 350 for 25 minutes.