Raspberry Cheesecake Cookies

I debated about these cookies. Should they stay as cookies or be made into whoopie pies. My sister and a friend said they should be a whoopie pie. They are a soft cookie and would work but the kids voted for cookies. I realized during this debate that the kids ate the majority of the cookies. Why make a whoopie pie with only three cookies left? The kids won this debate this time.

Raspberry Cheesecake Cookies
1/2 cup unsalted butter, softened
1 (8oz.) cream cheese, softened
1/2 cup vegetable oil
1 cup sugar
1 egg 
1 Tbsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup raspberries

Directions:

1. In a large bowl, combine the butter with the cream cheese.
2. Add the oil and mix well.
3. Add the sugar and incorporate.
4. Add the egg and vanilla extract. Mix well.
5. Stir in the flour, baking soda, and salt. Mix until combined.
6. Fold in the raspberries.
7. Refrigerate for 1 hour. 
8. Preheat the oven to 350 degrees F.
9. Line a baking sheet with parchment paper and set aside.
10. Scoop the chilled dough onto the baking sheet with a standard size ice cream scoop.
11. Space the cookies at least 2 inches apart.
12. Bake the cookies for 12 minutes or until the edges are golden brown.
13. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Recipe adapted from this recipe.

One year ago.........................Dulce de Leche Macaroons. 

Did you already know..........
-Raspberries aren't just red. There are black, purple, and golden raspberries too.
-Loganberries are a hybrid of raspberries and blackberries.
-Boysenberry are a hybrid of raspberries, blackberries, and loganberries.