Turtle Cookies

1 cup soft butter
½ cup oil
1 ¾ cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 ½ cups flour
1 cup dark cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cup milk caramel baking chips
1 cup mini semi-sweet chocolate chips

Cream butter, oil  and brown sugar with an electric mixer on medium-high for 3 minutes or until well blended. Hand stir in eggs and vanilla; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24 -2” balls of dough.  Gently roll and flatten slightly. 
Combine:
½ cup caramel baking chips
½ cup mini semi-sweet chocolate chips
½ cup toasted pecan pieces
Press 1 Tablespoon of mixture on top of each cookie. For a richer flavor and smoother texture, refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.  Bake at 375 degrees for 10+ min. Let cool. Drizzle with Caramel Sauce and sprinkle with sea salt if desired.
Let set. Share!