INGREDIENTS
Cookies
- 3 cups all-purpose flour*
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 cup unsalted butter, softened
- 1/3 cup vegetable oil
- 2/3 cup Dixie
Crystals Light Brown Sugar, packed - 1/2 cup Dixie
Crystals Confectioners Powdered Sugar - 1 egg, room temperature
- 1 tablespoon milk
- 1 tablespoon vanilla
Caramel Topping
- 2 bags (10.5 oz) Werther’s Chewy Caramels, unwrapped
- 2 tablespoons milk
- 2 teaspoons salt
- Flaky sea salt, for garnish
DIRECTIONS
- Preheat oven to 350°F. Line two baking sheets with parchment
paper or silicone baking mat.1 - In a medium bowl, whisk together flour, salt, baking soda,
and cream of tartar, set aside.2 - In a larger bowl, beat butter, oil, brown sugar, and
powdered sugar until smooth. Add egg, milk and vanilla, beating until well
combined.3 - Gradually add dry ingredients into wet ingredients, beating
until just combined.4 - Using your hands, roll two heaping tablespoons of dough to
create large golf ball side dough ball.5 - Place on prepared cookie sheets, leaving 2 inches between
cookies. Using a small buttered measuring cup (I use a 1/8 cup measuring cup),
gently press in the center of the cookie to create an indent in the center.6 - Bake for 8 to 10 minutes. The cookies will not look cooked
all the way, they will stay very light in color, but they are done.7 - Remove from oven and let cookies rest on baking sheet for 5
minutes. Then transfer to a wire rack to cool completely.8 - Caramel Topping: In a microwave-safe bowl, microwave caramels
and milk for 30 seconds and stir. Continue microwaving in 15-second intervals
until completely melted. Add in salt, stir well.9 - Pour or drizzle the caramel into the indents in the cooled
cookies. Sprinkle the tops with flaky sea salt before caramel begins to harden.10 - Allow caramel to re-harden before moving cookies. Store in
an airtight container for up to a week.
Base Recipe adapted from this SITE
