In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars on medium speed for 3-4 minutes.
Scrape down the bowl, and mix in the eggs one at a time. Stir in the vanilla and molasses.
In a separate bowl, whisk together the flour, cinnamon, apple pie spice, baking soda, and salt. Add the dry ingredients into the wet ingredients, and mix until just combined.
Scrape down the bowl again with a rubber spatula, and slowly mix in the rolled oats.
Preheat oven to 350°, unwrap about 16 caramels, line a baking sheet with parchment paper.
Using a large cookie scoop, scoop out a mound of dough, pull it apart, insert a caramel in the middle and press the dough back together into a slightly flattened ball. Place on a baking sheet, 2 inches apart, and repeat until all your dough is gone.
Bake for 10-12 minutes, until the edges are golden brown, its okay if the middles look slightly undercooked, they will finish cooking on the pan as they cool.
Allow to set for 5-7 minutes before transferring to a cooling rack. Once completely cooled, store in a large ziplock bag on the counter.
Sometimes with these caramels, they harden back up once cooled, I like to throw mine into the microwave for 10-12 seconds to soften them up! Plus warm cookies bring out the apple spice so much better!