Preheat the oven to 350 degrees.  Prepare baking sheets by lining with parchment paper.  

In a stand mixer, cream the butter and sugar together.

Add the vanilla, baking powder, and flour.  Mix until well combined.  Shape the cookie dough into a large disk.  Wrap the disk with plastic wrap and place it into the fridge.  Allow the cookie dough to chill for 1 hour.     

Sprinkle some flour on your counter and rolling pin.  Roll out the dough to ¼  inch thick.  Cut out with a 2 1/2 inch round cookie cutter (flour this as well to keep it from sticking).  

Bake the cookies for about 10 minutes.  You want them to be set (no longer glossy), but not turning brown. (Watch these carefully though and check them around 7 minutes to be safe)

Move the cookies to a wire rack and let them cool completely.  

Place the caramel bits and milk in a medium size, microwave safe bowl.  Heat this for 1 minute.  Stir well.  Then heat at 20 second intervals just until you can stir it smooth.  Stir in the salt until well combined.  

Place one teaspoon of the caramel mixture onto each cookie.  Use the spoon to swirl this in a circle on the top, leaving an empty border around the edge of the cookie.  You want this to firm up before adding the chocolate.  It will take up to ½ hour at room temperature, or you may place them in the fridge to speed it up.  

Stir the chocolate chips with the vegetable oil, in a microwave safe, medium sized bowl.  Heat this mixture in the microwave oven at 30 seconds at a time, stirring each time.  Only heat until you can stir it smooth.  

Place one teaspoon of melted chocolate on top of the set caramel.  Again, swirl it into a circle on top, mostly covering the caramel, leaving a border around the edge of the cookie.  

Once the chocolate is set (again, you can speed this up by refrigerating them), you may finally enjoy eating them!!