Preheat the oven to 350 degrees F.
Sift together the flour and salt. Coarsely chop 1 cup of the cashews and set aside. Process the remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in the oil and continue processing until the mixture is creamy, about 2 minutes.
Combine the cashew mixture, sugars and butter in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Mix in the vanilla and egg, and then reduce the speed to low. Gradually add the flour mixture, and then mix in the reserved chopped cashews.
Shape the dough into 1 1/2-inch balls and space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes, and then gently flatten with a spatula. Continue baking until the bottoms are just golden, 6 to 7 minutes longer. Let cool completely on the baking sheets set on wire racks.
Melt the cream with the caramels in a small saucepan over low heat, stirring. Let cool. Drizzle the caramel over the cookies using a spoon, and then let set. Store airtight in single layers.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.