Salted Caramel Cookies - Bestrecipe005

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

1. Preheat oven to 350°F. Line two baking sheets with parchment
   paper or silicone baking mat.1
2. In a medium bowl, whisk together flour, salt, baking soda,
   and cream of tartar, set aside.2
3. In a larger bowl, beat butter, oil, brown sugar, and
   powdered sugar until smooth. Add egg, milk and vanilla, beating until well
   combined.3
4. Gradually add dry ingredients into wet ingredients, beating
   until just combined.4
5. Using your hands, roll two heaping tablespoons of dough to
   create large golf ball side dough ball.5
6. 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
7. 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
8. Remove from oven and let cookies rest on baking sheet for 5
   minutes. Then transfer to a wire rack to cool completely.8
9. 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
10. 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
11. Allow caramel to re-harden before moving cookies. Store in
    an airtight container for up to a week.

Base Recipe adapted from this SITE