Description
Delightful cookies that combine the creamy texture of cheesecake with lemon and fresh blueberries.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened cream cheese and butter until smooth.
- Add the sugar and mix until well combined.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- Combine the flour, rolled oats, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the cream cheese mixture until just combined.
- Fold in the fresh blueberries gently.
- Drop spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg