Chris' White chocolate raspberry cheesecake cookies
8 Tblsp unsalted butter; softened
1/2 Cbrown sugar; Packed
1/2 Cwhite sugar
1 Lg Egg
3/4 tsp vanilla
1.5-2 oz cream cheese; softened
1/2 tsp baking soda
3/8 tsp salt
3 Tblsp cornstarch
1 1/3 c flour
1/2 c white chocolate chips
1/2 c rasberries; sliced in halves or quarters
Preparation
1. Preheat oven to 375 degrees F.
2. Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream cheese, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in white chocolate chips. Drop dough by rounded tablespoons onto a parchment lined baking sheets.
3. Gently press pieces of raspberry in cookie dough rounds
4. Bake for 11 minutes. Allow to rest on baking sheet for 1 min then transfer cookies to a wire rack to cool
Notes
When cookies just have a little brown on them pull them out of the oven so as to not over cook them


Meghan's Double Chocolate Peppermint Cheesecake Bars
Crust:
Chocolate graham crackers 1 package
3 tablespoons melted butter
Preheat oven to 350 and line 8 inch square baking dish with foil.  Put graham crackers in food processor add melted butter and pulse until fine.  Press into dish and bake about 15 minutes
Filling:
8oz Semisweet chocolate chips
8 oz Cream cheese
2/3 cup White sugar
1/2 cup Sour cream
2 Eggs
Melt chocolate in a glass bowl that sits over a saucepan with water on the stovetop.  Heat to a slow simmer.  Stir until melted.  In mixer blend cream cheese, sugar and sour cream together.  Add eggs and mix.  Slowly pour chocolate into ingredients and mix until smooth.
Pour over cooled crust and bake for 25 to 30 minutes.  The filling should puff slightly around the edges and still a bit wobbly in center.  Cool.
Glaze:
4oz of bittersweet chocolate chips
1 teaspoon light corn syrup
1/2 cup crushed candy cane
Melt chocolate and corn syrup and spread evenly over top.  Sprinkle crushed candy cane over top and refrigerate.  Cut into small squares, keep cool and serve at room temperature.

Dan's Oatmeal Raisin Cookies

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick of butter, softened
3/4 cup sugar
2 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins

Mix oats, flour, cinnamon, baking powder and salt in a large bowl.  Beat the butter, sugar and molasses in a large bowl with a mixer on medoum-high speed until fluffy, about 5 minutes.  Beat in the egg and vanilla until smooth.  Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in raisins by hand.  For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
Preheat over to 350 degrees.
Spray cookie sheer with non-stick cooking spray.  Form the dough into balls, about 2 tablespoons each. Flatten with the back of the fork. Bale until cookies are golden, 15 to 17 minutes.  Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.