Raspberry Cheesecake Cookies (Mk I)

So, as some know, I tried a Raspberry Cheesecake cookie from Subway, and I've been raving about it since.

And, obviously, searching for recipes. I found a site that reverse engineers recipes (how cool!) but I've obviously closed and lost that link. I found a LOT of people raving about the recipe, and one person who's spread her version of the recipe all over the net, to a lot of positive reviews.

So, of course, I didn't use that recipe either.

The problem was both cream cheese (in a cookie? How weird! Except, if you google cream cheese cookie recipes, there are thousands of them) and the raspberries. Which have a tendency to bleed.

I discovered a very cool company (erm, I think I found it from the reverse engineer site) that makes raspberry bits - but only ships to the states. I pondered trying the old "coat them in flour first" trick, but I decided, for first time cooking, I'd just randomly put it together and tweak it later. Especially considering half the recipes had stuff like shortening, and gelatine, and other things that I don't have in my cupboard/fridge right now.

So. Without further ado, (though I am quite good at ado, I feel):
Raspberry Cheesecake Cookies, Mk I

2 1/2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
250g cream cheese*, softened
250g unsalted butter, softened
3/4C packed brown sugar
3/4C white sugar
1 large egg
1 teaspoon vanilla extract
250g white chocolate chips
1C frozen raspberries** (leave these in the freezer until last minute)

Preheat oven to 180C
Line at least 2 trays with baking paper. Yes, even if they're non stick. Trust me. I didn't line them..
Sift together flour, baking powder and salt, and set aside.
I was lazy, so I used the blender to cream together butter, cream cheese, and sugars until light and fluffy.
Add egg and vanilla, mix until combined.
Add flour, stir until combined, then add in choc chips, mix.
Carefully mix in still frozen raspberries. I tried cutting them up a bit before adding, wouldn't bother next time.
Drop spoonfuls on to the prepared sheet. They don't spread/bake like normal cookies, so you could try to get them a little more circular than I did, I just dumped them like I do with normal cookies.
Bake for 12-15 mins - makes about 48, depending on how big you make the cookies.

*I only had a tub of spreadable cream cheese in the fridge, it worked.

**I don't really know how many raspberries I put in, I think it was actually about 1.5C, but it was too many. Next time I would also do all the trays at once, while the raspberries are still frozen, as the last batch have swirls through them - looks cool though! I should take a photo, I know... I baked the first batch as a trial run, so the raspberries were defrosting in the mix while I was waiting to see how they turned out.

They're not the same as the subway cookies. I'll work on that. But for now, they're good enough, and they can go to work on Monday.

You can tell this is a recipe I cobbled together - as the amounts are given in what comes in a packet *laughs*