Instructions

• In a large bowl, whisk together 1 3/4 cup + 1 tablespoon all-purpose flour (or gluten-free all-purpose flour), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
• In a separate bowl, whisk until smooth and glossy: 1/3 cup + 3 tablespoons white sugar, 1/2 cup brown sugar, 1/3 cup + 2 tablespoons oil, 1 teaspoon vanilla extract, and 1/4 cup milk of choice.
• Pour the dry ingredients into the wet ingredients and gently stir until just combined and no large streaks of flour remain. Do not overmix.
• Fold in 1 cup Caramilk baking chips (or chopped Caramilk chocolate) and 1/2 cup chocolate chips if using.
• Line a large baking sheet with parchment paper. Divide the dough into 16 equal portions and form into balls. Place the 16 dough balls on the prepared sheet, spacing them about 2 inches apart. Cover the tray completely (for example with plastic wrap) and refrigerate for at least 1 hour.
• When ready to bake, place an oven rack in the middle position and preheat the oven to 180°C / 350°F.
• Bake the chilled cookie dough balls on the prepared sheet for 10–12 minutes, until the edges just begin to set and turn lightly golden (centers may still look slightly soft).
• Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer the cookies to a wire rack (or leave on the parchment-lined sheet) to cool completely.