Combine all ingredients except the caramel chips in food processor and blend until smooth.

Stir in salted caramel chips by hand.

Spoon onto a baking pan covered with a sheet of lightly-greased foil, or non-stick silicon baking mat. Because of their soft consistency, smaller cookies work better-- about a tablespoon of batter each.

Bake for 10 minutes at 350°F.

Remove from oven and transfer foil or baking mat from the pan to a cooling rack. Chill in freezer for at least an hour before serving.

Can be stored for 2-3 days in fridge (for softer texture) or freezer (for a more solid cookie).