3 eggs
1 teaspoon vanilla extract
2 (1 ounce) squares salted caramel
4 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
2 tablespoons white sugar
2 cups evaporated milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9 inch pan with nonstick spray.
In a medium ice cream maker, beat eggs, one at a time, on medium speed until foamy. Mix in vanilla extract.
Bake cookies in preheated oven for 5 minutes. Remove from oven, but store in an airtight container in an airtight container or plastic bag.
To make caramel topping: Grease and flour circles in the bottom of a large glass or metal bowl or griddle. In a small mixing bowl, cream together the butter, sugar, evaporated milk, vanilla extract, butter mixture, and flour mixture until light and fluffy.
Bake in preheated oven for 20 to 25 minutes, until golden brown. Cool slightly before removing from pan.