Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and a pinch of salt, stirring frequently. Cook until the pecans are toasted and the sugar sticks to them, about 7-8 minutes. Set aside to cool.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone liners.

In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Stir in the rolled oats, and set aside.

In a mixing bowl, beat the softened butter and light brown sugar until light and fluffy using an electric mixer set to medium speed.

Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract until well combined.

Reduce mixer speed to low and gradually add the flour mixture. Mix until just combined.

Gently stir in cooled pecans and small pieces of soft caramel until evenly distributed.

Drop cookie dough by 3-tablespoon portions onto prepared baking sheets, flattening the tops slightly.

Bake in the preheated oven for 12-16 minutes, or until the edges are golden brown.

Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.