Preheat oven to 350 F Degrees.

In a large mixing bowl, or using a stand mixer on medium speed, cream Butter and Granulated Sugar until light and fluffy.

Add Egg and Vanilla Extract to the butter mixture and continue to mix together.

Drizzle Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to include all ingredients. Cream until fully combined and fluffy.

Combine Flour, Baking Soda, and Cream of Tarter. Combine with butter mixture - do not overmix.

Using a Medium #50 Cookie Scoop place 1 scoop of cookie dough in each muffin top well. Add a second smaller scoop of cookie dough on top (Small size #60) or just eyeball a smaller scoop.

Using the bottom of a glass or a measuring cup that has been dipped in sugar, press the cookies dough down flat. The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps to prevent the glass from sticking.

Bake Cookies in a preheated 350 Degree Oven for 8-10 minutes. Edges of coolies will be set.

Remove from oven and allow to cool for a few minutes before moving to a wire rack to cool completely.

In a medium bowl combine Vanilla Pudding and milk. Whisk to combine. Mixture will be thick

Carefully cold in Cool Whip and mix until combine

Spoon 2 tablespoons of filling inside each cookie and spread to the edge.

Melt Semi Sweet Chocolate chips with Heavy Whipping Cream in Microwave for 30 seconds. Stir mixture and heat for an additional 30 seconds.

Stir mixture. If additional time is needed heat for 15 seconds and then stir until smooth.

Top each pie with a tablespoon of Chocolate Ganache.

Store Cookie Pies in the refrigerator until ready to serve.