• Cream butter, Coconut Oil together and granulated sugar. Scraping down sides of bowl often. Cream for 2-3 minutes.
• Add Eggs and continue to cream until fully combined.
• Gradually add vegetable oil and powdered sugar. Continue to scrape down sides of bowl as needed. Cream for 2-3 more minutes
• Mix milk into butter mixture and cream. Mixture will be light and fluffy
• In a separate bowl combine all purpose flour, cream of tartar and baking soda and salt and gradually add dry ingredients to butter mixture until fully combined.
• Using a medium cookie scoop place cookie dough scoops on baking sheet allowing 3+ inches between cookies. Stack 2 scoops of dough for each cookie.
• Using the bottom of a glass, or the bottom of a measuring cup, gently press cookie dough balls and flatten. The edges of the cookies will become pressed and crack. Dip bottom of glass in sugar to prevent from sticking to cookie dough.
• Bake cookies in a preheated 350 degree oven for 8-9 minutes. Cookies are done baking when edges are set and center is solid. Cookies will only slightly turn golden around the edges.
• Allow cookies to cool on pan for 5 minutes before moving to cooling rack to cool completely.

Caramel and Chocolate

• In a separate bowl combine wrapped caramel or caramel bits and ½ cup whipping cream. Microwave bowl for 30 seconds and then stir ingredients together. Heat for an additional 30 seconds and then stir. If additional time is needed to melt ingredients heat for 15 seconds and then stir, repeating as needed
• In a separate bowl combine chocolate chips and 1 cup whipping cream. Microwave bowl for 30 seconds and then stir ingredients together. Heat for an additional 30 seconds and then stir. If additional time is needed to melt ingredients heat for 15 seconds and then stir, repeating as needed

Layering Ingredients

• Place 1-2 tablespoons Caramel on each cookie and using the back of a spook spread over cookie to edges. Allow caramel to cool and set
• Top each cookie with 1-2 tablespoons chocolate ganache on top of cooled caramel. Use back of spoon to spread chocolate over caramel leaving some of the caramel showing.
• Allow ganache to cool and set.