White Chocolate Blueberry Cheesecake Cookies

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.

INGREDIENTS: 

• 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)

DIRECTIONS:

1. In a large bowl, beat together cream cheese, butter, vegetable oil and brown sugar.
2. Add eggs one at a time, beating after each is added.
3. Add muffin mix and flour until just combined.
4. Stir in white chocolate chips. If you have chosen to add fresh blueberries, stir in as well.
5. Chill dough in refrigerator at least 2 hours.
6. Preheat oven to 350 degrees. Meanwhile, line your baking sheets with a silicone mat or parchment paper.
7. Scoop cookie dough into 1 tablespoon balls and place on your baking sheets. Be sure to keep them at least 2 inches apart.
8. Bake 10-12 minutes or until golden brown on edges.
9. In between baking batches of cookies, make sure to return unused dough to the refrigerator.
10. 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?

Joann and Ashley