Preheat oven to 350 degrees.

Line a 9x13 glass baking pan with foil and spray generously with non stick cooking spray.

Set aside 2 tablespoons of butter.

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.

Add eggs and 2 teaspoons of vanilla and continue mixing until well combined.

Add flour followed by oatmeal.

For caramel filling, combine remaining two tablespoons of butter, caramels and sweetened condensed milk in a small saucepan.

Heat over medium low heat, stirring occasionally until smooth.

Stir in two teaspoons of vanilla extract and 1/2 teaspoon of sea salt.

Divide cookie dough and press 2/3 of the dough into foil lined pan.

Pour caramel filling over cookie dough and spread evenly.

Top with remaining 1/3 of cookie dough.

Sprinkle with remaining 1 teaspoon of sea salt.

Bake at 350 for 25 minutes.