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.
