Makes 24 cookies
- 2¼ cups (11¼ ounces) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1½ cups (10½ ounces) sugar, plus ⅓ cup for rolling, divided
- 2 ounces cream cheese, cut into 8 pieces
- ¼ cup finely chopped toasted skinned hazelnuts. Substituted butterscotch chips
- 6 tablespoons unsalted butter
- ⅓ cup vegetable oil
- 1 large egg
- 2 tablespoons whole milk
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.
- Place 1½ cups sugar, cream cheese, and hazelnuts in large bowl. Melt butter in 10-inch skillet over medium-high heat, then continue to cook, swirling skillet constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Immediately whisk browned butter into sugar and cream cheese (some lumps of cream cheese will remain). Whisk in oil until incorporated. Whisk in egg and milk until smooth. Using rubber spatula, fold in flour mixture until soft, homogeneous dough forms.
- Spread remaining ⅓ cup sugar in shallow dish. Working with 2 tablespoons dough at a time, roll into balls, then roll in sugar to coat; space dough balls 2 inches apart on prepared sheets. Using bottom of greased dry measuring cup, press each ball until 3 inches in diameter. Using sugar left in dish, sprinkle 2 teaspoons sugar over each sheet of cookies; discard extra sugar. (Raw cookies can be frozen for up to 1 month.)
- Bake cookies, 1 sheet at a time, until edges are set and beginning to brown, 11 to 13 minutes (17 to 22 minutes if baking from frozen), rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.