Why this recipe works: it contains 68% unsaturated fat to 32% saturated fat = perfect ratio for a chewy cookie. As I stated in the vlog, I melt the butter so the sugar cookie dough could easily be mixed together with a spoon—it gets rid of the need for a mixer and whisking. I am replacing a portion of the melted butter with vegetable oil to ensure a chewy cookie without affecting flavor. And by incorporating an unusual addition, the cream cheese, into the cookie dough it make will these cookies tender, while the tang of the cream cheese makes for a rich and not-too-sweet cookie. I play around with these fat ratios and developed a cakey cookie that tastes the same but with the desired texture. You'll find the two recipes after the jump.
These cookies would make great snickerdoodles if you roll the dough in equal parts cinnamon and graulated sugar before baking!