Mix 1 3/4 cup flour, cinnamon, baking soda and salt together in a small bowl and set aside.

In a larger bowl, cream the butter and sugars together for at least 2-3 minutes, until light and creamy.

Add the eggs and vanilla and mix for another 2-3 minutes.

Add the dry mixture and mix just until combined.

Stir in the oats, mixing just until they are fully incorporated in the dough.

Place the diced apples in a bowl and coat with the 2 Tbsp of flour.

Fold in the flour coated apples and the caramel chips, mixing just until barely combined. Do not overmix the dough!

Use a cookie scoop to scoop the dough onto prepared cookie sheets. I prefer to use silicone baking mats, but parchment paper or lightly greased cookie sheets work fine as well.

Bake the cookies for about 10-12 minutes, or until the edges just barely start to brown. Let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.