Preheat oven to 350°F.

Line baking sheets with silpats or parchment paper. Set aside.

In a mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, vanilla, and grated apple until it's a cohesive mixture and is even.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Beat that into the egg and butter mixture until even. Stir in the oats, dried apples, and caramel baking bits.

Scoop by medium cookie scoop or tablespoon onto the prepared pans, spacing the cookie dough mounds about 2-inches apart to allow for spreading in the oven. Bake for 12-15 minutes, or until the cookies are set around the edges and most of the way toward the center. Let them rest on the pans 2 minutes before carefully sliding the silpat or parchment onto a heat-proof counter or cooling rack. Let them cool completely before removing with a spatula.

Store the cooled cookies in an airtight container at room temperature.