Preheat oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.

In a large bowl, cream the butter, sugar, and brown sugar together for 2–3 minutes until light and fluffy. Beat in the eggs and vanilla for another 2 minutes.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture into the wet ingredients, mixing just until combined.

Stir in the oats and caramel bits until evenly distributed.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes, or until lightly golden.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.