** I have had a hard time finding the milk chocolate & caramel swirl chips…so I have been substituting a full bag of Milk Chocolate morsels and about 1/2 cup of Kraft Caramel Bits
Preheat oven to 350′.
With electric mixer, beat butter and shortening until creamy; gradually add sugars and beat until fluffy. Add eggs and vanilla, beating well.
In separate bowl, combine flour, baking soda and salt. Add gradually to butter mixture until well blended. Stir in chips. Drop by 1/4 cupfuls about 3″ apart (or 6 drops per sheet). Bake 12-15 minutes, (depending on your pan) or until lightly browned. Let cool on cookie sheet 2 minutes and transfer to cooling rack (or dinner plate to keep extra soft).