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Category: cookies
Prep Time: Cook Time: Total Time:
Serves/Makes: 48
Difficulty: 2
Prep/Cook Time: 20 minutes
Ingredients:
1 1/2 sticks unsalted butter (room temperature)
1 cup packed brown sugar
Zest from 1 medium orange
1 extra large egg
1 t vanilla
2 T fresh squeezed orange juice
1/2 cups quick cooking oats
1 1/2 cups flour
3/4 t baking powder
1/2 t baking soda
1/4 t salt
3/4 cup chopped macadamia nuts
1 1/2 cup semi-sweet chocolate chips
Directions:
In your stand mixer beat butter and brown sugar until creamy. Add egg, orange zest, orange juice and vanilla. Mix well.
Combine flour, oats, baking powder and baking soda. Mix well. Add to your butter mixture and beat until blended. Do not overmix.
Add nuts and chocolate chips. For best results chill dough for about 1 hour.
With a 1 ounce ice cream scooper drop batter onto parchment lined cookie sheets about 20 to a sheet. Bake for 10 minutes turning pan after 5, or until edges are just golden brown.
Cool for 2 minutes then move to cooling rack.
May be stored in a zip top bag or airtight container. They freeze well also.
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Orange Chocolate Cookies with Macadamia Nuts
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Category: cookies
Prep Time: Cook Time: Total Time:
Serves/Makes: 48
Difficulty: 2
Prep/Cook Time: 20 minutes
Ingredients:
1 1/2 sticks unsalted butter (room temperature)
1 cup packed brown sugar
Zest from 1 medium orange
1 extra large egg
1 t vanilla
2 T fresh squeezed orange juice
1/2 cups quick cooking oats
1 1/2 cups flour
3/4 t baking powder
1/2 t baking soda
1/4 t salt
3/4 cup chopped macadamia nuts
1 1/2 cup semi-sweet chocolate chips
Directions:
In your stand mixer beat butter and brown sugar until creamy. Add egg, orange zest, orange juice and vanilla. Mix well.
Combine flour, oats, baking powder and baking soda. Mix well. Add to your butter mixture and beat until blended. Do not overmix.
Add nuts and chocolate chips. For best results chill dough for about 1 hour.
With a 1 ounce ice cream scooper drop batter onto parchment lined cookie sheets about 20 to a sheet. Bake for 10 minutes turning pan after 5, or until edges are just golden brown.
Cool for 2 minutes then move to cooling rack.
May be stored in a zip top bag or airtight container. They freeze well also.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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