2 small gala apples, peeled, cored, and diced into small pieces
Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
Using a hand or stand mixer, beat together the butter and both sugars until smooth and fluffy. Add in the eggs and vanilla extract and continue mixing until combined.
In a separate bowl, stir together the flour, baking powder, baking soda, salt, and oats.
With the mixer on low, slowly add the dry ingredients to the wet, stopping when just a few streaks of flour remain.
Fold in the caramel bits and diced apples, mixing slowly and carefully until remaining flour streaks have been combined into the mixture and the caramel and apples are evenly distributed in the dough.
Cover the bowl with plastic wrap and refrigerate dough for at least 3 hours, or overnight.
Using a large cookie scoop (about 2 TBS worth), place lumps of dough about 2 inches apart on the prepared baking sheets. Return remaining dough to the refrigerator. Bake for 14-15 minutes until cookies are starting to turn deep golden. These are soft cookies, so you want them to get a good browning before taking them out of the oven so that they don't fall apart.
Allow cookies to cool 10 minutes on the baking sheet and then move to a flat surface to cool, as the caramel bits will be a bit melty and if they are moved to an elevated cooling rack too soon the bits will fall through the cookies.
Repeat baking steps with remaining dough, allowing the baking sheet to cool (or using a different one) between each batch and returning the dough to the refrigerator during the baking process.