Preheat the oven to 410°F and line baking sheet with parchment paper or silicone baking mat.
Cream together butter and sugars in bowl of a stand mixer, low speed for 1 minute, then medium speed for 3 minutes, until fluffy.
Add eggs and vanilla extract to the sugar mixture with the mixer speed on low.
In a separate large bowl, whisk together the cake flour, all-purpose flour, oats, cornstarch, baking soda, salt, and cinnamon.
Slowly add the dry mix to the sugar mixture, mixing on low speed, until incorporated.
Mix in the chocolate caramels, pretzels, and candy cane pieces, on low speed.
Cover the dough with plastic wrap and chill for 15-20 minutes.
Use a large cookie scoop to portion out dough balls. Place the cookie balls into a small bowl of crushed pretzels and peppermints and roll until the surface is covered
Place the cookie dough balls onto prepared baking sheet and gently press down the middles so they're slightly flattened. You only want about 5 per pan, so they have plenty of room.
Bake for 9-11 minutes or until golden brown on the top.
Notes
Nutrition values are an estimate only and will vary based on exact ingredients used and serving size.