1 1/2 cups white sugar
2 teaspoons corn syrup
1 tablespoon baking powder
1 cup packed light brown sugar
1/16 cup vegetable oil
1/2 cup milk
8 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
1 tablespoon vanilla extract
Sift together the flour, baking soda, cinnamon and baking powder. Set aside. In a large bowl, cream together the caramel topping and sugar until smooth. Beat in the corn syrup and oil, then mix in the milk. Combine the eggs and flour, then fold into the creamed mixture. Finally, stir in the chocolate glaze. Drop cookies onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.