Cream the cream cheese, 1 cup of the granulated sugar, the brown sugar, and the spices together on medium-low speed for 1 minute.

Scrape down the bowl, then with the mixer on low, stream in the warm butter and mix for 30 seconds. Stream in the oil and mix for another 30 seconds.

Add the egg, milk, and vanilla until combined and scraping down bowl.

In a medium bowl, stir the flour, baking soda, baking powder, and salt together with a fork to aerate and combine.

Add the dry ingredients to the mixing bowl, then mix on low for only 30 seconds. Finishing incorporating the dry ingredients by folding with a rubber spatula.

Place the remaining ½ cup of granulated sugar into a shallow bowl. Using a scoop that is 1.5 inches in diameter, form the dough into balls, roll in the sugar bowl to coat, and place on a parchment-lined sheet pan. Press gently with your palm to flatten the balls so they resemble hockey pucks, then freeze at least one hour or overnight.

Preheat oven to 375 Bake the cookies straight from frozen, rotating the pan halfway through, until just golden at the edges with a pale center, about 14-15 minutes.

Finished cookies will have cracked tops, be perfectly crunchy along the outside, and have a soft, chewy middle.