Preheat 350 and line cookie sheet with parchment paper or silpat mat.
In stand mixer with paddle attachment, beat together sugar and butter (I beat for 3-5 minutes). Add milk and whipping cream 1/4 cup at a time. Once mixture is smooth, add in the vanilla.
Mix together 1/2 of the flour, baking soda and salt. Add to butter mixture. Once this is incorporated, add flour 1/2 cup at a time. Add until dough starts pulling away from the bowl.
Scoop onto prepared sheet. If addding crumble, add it now: using 1 Tbsp per cooke dough ball. Make a well, and than incorporate it together gently. I used a 20 scoop and got 22 cookies from the batch. Bake for 8-10minutes. DO NOT OVER BAKE. Cookies will be light-colored when done. Let cool on clean dry surface before icing.