Blueberry Lemon Cheesecake Cookies

Have you tried the raspberry cheesecake cookies at Subway yet? They are delicious. The idea of a cheesecake flavored cookie instantly intrigued me. After doing a few iterations and some research, this is the recipe I landed on. Happy nomming!

With LOVE from Texas,
The Pint-Sized Mayo

Blueberry Lemon Cheesecake Cookies

Yields about 30-36 cookies

Ingredients:

• 6 tablespoons unsalted butter, softened at room temperature
• 1/4 cup shortening
• 1/2 cup brown sugar, firmly packed
• 4 ounces (half of one brick) cream cheese, softened at room temperature
• 1 lemon, zested and juiced
• 2 large eggs
• 2 (7 ounces) packages blueberry muffin mix (I used Jiffy.)
• 1.5 cups white chocolate chips

Directions:

In a stand mixer fitted with the paddle attachment, place the butter, shortening, and brown sugar.  Beat together until all is combined smoothly.

Add the cream cheese, lemon zest, and lemon juice. Mix until just combined (some pieces of cream cheese are fine).

Next, add the eggs one at a time, beating well after each addition.

Remove the bowl from the stand, and dump in the two bags of muffin mix. Stir until everything is just incorporated. Add the chocolate , and stir.

Place the dough in the refrigerator to chill for at least 1 hour.

Once the time has elapsed, preheat oven to 325°F, and line your baking sheets with parchment paper. Use a tablespoon cookie scoop or roll dough into tablespoon-size balls with your hands. Place on the lined baking sheets about 2-inches apart.

Place them in the oven for  for 12-15 minutes or just until just turning golden brown around the edges. (I found that if I placed my baking sheet on the bottom rack, the cookies rose more in the oven.)

Remove from the oven, and allow the cookies to cool for about 5 minutes on the baking sheet before moving to wire racks to cool completely. Repeat until all of the dough has been used. I also found it helpful to place the dough in the refrigerator while baking cookies to keep the dough firm.

Eat immediately or share if you are a sweet person!

Enjoy!!

“Life is uncertain.  Eat dessert first.”
– Ernestine Ulmer

Pumpkin Oatmeal Cookies

Holiday Cookies! These are probably my favorite cookies to make around this time of year. These little babies have the seasonal yummy flavors of pumpkin, white chocolate, and cranberries all rolled into one!

With LOVE from Texas,
The Pint-Sized Mayo

Pumpkin Oatmeal Cookies

Yields 4 Dozen

Ingredients:

• 2 cups all purpose flour
• 1.5 cups old-fashioned oats
• 1 teaspoon baking soda
• 1.5 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup pure pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1 cup dried cranberries, roughly chopped
• 1/4 cup pecan pieces (optional)

Directions:

Preheat oven to 350°F, and line a couple baking sheets with a silicone mat or parchment paper.

In a medium bowl, combine flour, oats, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt. Mix well.

In a large bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Next, add pumpkin, egg and vanilla extract; mix thoroughly. In small increments, add flour mixture; combine until all ingredients are incorporated.

Finally, fold in white chocolate chips, dried cranberries, and pecans (if you are using them). I made 10 cookies without pecans for a friend who has a nut allergy, and then I added the pecans for the remaining cookies.

Drop by rounded tablespoons onto prepared baking sheets. Bake in preheated oven for 12-14 minutes or until cookies are lightly browned. Repeat until all the batter is finished.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Enjoy!!

“A balanced diet is a cookie in each hand.” – Anonymous