In a large bowl, combine the flour, oatmeal, baking soda, salt and espresso powder. Whisk and set aside.
In a large bowl using a mixer on medium-high (either stand or hand-held), beat the butter till creamy.
Add the sugar to the butter and continue to beat until fluffy. This will take about 2-3 minutes. **NOTE** Be sure to scrape down the bowl a few times.
Add the vanilla, and eggs (1 at a time). Continue to beat until blended.
Change the speed to low on the mixer. Gradually add the flour/oatmeal mixture 1/3 at a time.
Add the chocolate and caramel chips and mix in by hand with a spatula.
Cover the bowl with plastic wrap. CHILL for at least 1 hour. I like to place my dough in the freezer. If you are placing it in the fridge, chill for at least 2 hours (or overnight).
Preheat oven to 325ºF. Line your baking sheets with parchment or silicone mats to prevent cookies from sticking.
Using a cookie scoop, drop dough onto the baking sheet about 2 inches apart. My cookie scoop size is 1 7/8 inches.
Flatten cookies slightly with the palm of your hand.
Bake until edges are golden, but the center is still SLIGHTLY underbaked.
This will be about 11-13 minutes depending on your oven. Cookies will firm up as they cool.
Remove from oven, and let rest on the baking sheet for about 5 minutes, then move to racks to cool completely.
The can be stored in an airtight container for up to one week. They freeze well!!
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