So my daughter moved all the way to Hawaii and had to learn to cook for herself and her boyfriend. She is not into baking, but she suggested I come up with a cookie recipe that did not require her to purchase baking products (such as baking powder or soda.) Because she would probably never use those again. Challenge accepted! With a little help from a prepackaged muffin mix and some leftover blueberries from my lemon blueberry mini loaves recipe, this is what I came up with.
- 4 ounces cream cheese, softened
- 1 stick of butter, softened
- 2 tablespoons vegetable oil
- 1/2 cup of brown sugar
- 2 eggs
- 2 (7 ounce) boxes of Jiffy blueberry muffin mix
- 3/4 cup all-purpose flour
- 1 1/2 cups white chocolate chips
- 1/2 cup fresh blueberries (optional)
- In a large bowl, beat together cream cheese, butter, vegetable oil and brown sugar.
- Add eggs one at a time, beating after each is added.
- Add muffin mix and flour until just combined.
- Stir in white chocolate chips. If you have chosen to add fresh blueberries, stir in as well.
- Chill dough in refrigerator at least 2 hours.
- Preheat oven to 350 degrees. Meanwhile, line your baking sheets with a silicone mat or parchment paper.
- Scoop cookie dough into 1 tablespoon balls and place on your baking sheets. Be sure to keep them at least 2 inches apart.
- Bake 10-12 minutes or until golden brown on edges.
- In between baking batches of cookies, make sure to return unused dough to the refrigerator.
- This recipe yields 36 cookies.
These cookies came out crispy on the bottoms and soft in the centers. I recommend you store in an air tight container in your refrigerator to keep fresh.
So what do you think? Did I live up to the challenge, Ashley?