In a food processor, add oatmeal and pulse until partly ground. I pulsed mine 6 times for about 1 second each time. Set aside.
In a large mixing bowl, beat together the butter with sugars. Add eggs and beat until fully blended. Mix in the oatmeal, cinnamon, salt, baking soda, baking powder, and flour. Mix just until combined. Fold in toffee bits.
Drop by 2 Tbsp scoop onto a parchment paper lined cookie sheet, about 3 inches apart. Bake for 14--16 minutes and cool completely on wire rack.
For the icing, whisk together the sugar and caramel sauce. Add more or less caramel for desired consistency (each brand has it's own consistency, so you may need to use more or less). Frost each cookie and allow to set (about 30 minutes). Store in airtight container for up to 5 days for best flavor. ENJOY.
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Notes
Using a food processor or blender, pulse your oatmeal until it’s partly ground (I do this about 6-8 times, for one second each pulse). This isn’t a mandatory step, but I think it gives the cookies a better texture!
I use a 2 Tablespoon cookie scoop to portion out my cookies. Keeping them the same size helps them bake more evenly!
Use parchment paper. With these cookies I find it makes a big difference so that the toffee chips don’t stick!
Bake for 14-16 minutes. I tend to go for the 16 minutes (as I like a little crunchy exterior to these cookies). Just remember, after putting the icing on these cookies, they will soften once you store them.