What
you need,
2
¼ cups all-purpose flour
1
tsp. baking powder
½
tsp. baking soda
½
tsp. salt
1
¾ cup granulated sugar, divided
2
oz. Neufchatel cheese, cut into 8 pieces (if you can’t find Neufchatel cheese
you can use low fat cream cheese)
5
tbsp. unsalted butter, melted and still warm
¼
cup canola oil
1
large egg
1
tbsp. whole milk
2
tsp. vanilla extract
Heat
your oven to 350℉ and
adjust the rack to the middle position. Line 2 baking sheets with parchment
paper or silpat mats.
In a bowl sift together the flour, baking
powder, baking soda and salt.
Place ¼ of the sugar in a small bowl and
set aside.
In a large bowl combine the sugar and
cheese. Pour the warm butter over the top and whisk to combine, there may be
small lumps of cheese but that is OK it will come together.
Whisk in the oil until incorporated. Whisk
in the egg, milk and vanilla until smooth.
Add the flour mixture and mix with a
rubber spatula until a soft dough forms, do not over mix or your cookies will
be flat.
Working with approximately 2 tablespoons
of dough roll into balls gently and roll the balls in the sugar to coat.
Place the dough balls on the baking sheets
2 inches apart. Flatten the dough with the bottom of a glass to 2 inches in
diameter.
Sprinkle the tops of the cookies with a
little bit of the sugar to coat.
Bake 1 sheet at a time for 11-13 minutes
until the cookies are just starting to brown around the edges.
Cool the cookies on the pan for 5 minutes
then transfer to a rack to cool completely.
Store the cookies in an airtight container
for up to a week. They freeze well too.
Jen of My Tiny Oven
