(makes 17-18 large cookies)

2 1/4 C flour
1/2 t baking soda
1 t baking powder
1/2 t salt

1 1/2 C sugar
2 ounces cream cheese, cut into 8 pieces, room temperature
Zest of half an orange

6 T butter, melted and warm

1/3 C vegetable oil
1 egg, room temperature
1 T half and half
2 t vanilla

1/3 C  additional sugar and 1/2 t cinnamon for coating and sprinkling

Raspberry jam

In a mixing bowl, combine flour, soda, powder and salt. Whisk to combine. In a separate bowl, combine sugar, cream cheese and orange zest. Using a wooden spoon or rubber spatula, mix well. Press the cream cheese and zest into the sugar. Add warm butter and stir to combine. Add oil, egg, half and half and vanilla. Stir to mix well. Add flour mix to butter mix and stir to combine well. You will have a soft dough.

In a small bowl, mix an additional amount of sugar with cinnamon.

Using a #24 ice cream scoop or a 1/4 C measuring cup, scoop out dough portions and form them into balls. Place dough portions in bowl of sugar/cinnamon and toss to coat. Place dough portions on a parchment lined baking sheet. Using a measuring cup, slightly flatten each dough portion. Make a small indention in the center of each. Spoon about a 1/2 t of raspberry jam into each indention. Sprinkle each cookie with an additional amount of sugar/cinnamon mix.

Place cookies (no more that 9 per baking sheet) into a preheated 350 degree oven. Bake for 10 minutes. Rotate pan and bake for an additional 7 minutes. Cookies will be lightly golden and cracked. Let cool on baking sheet for 5 minutes. Remove cookies to a wire rack for further cooling. These cookies hold well for several days. A perfect mix of crispy and chewy.