One of my nieces was visiting me a couple of weekends ago and, as is our tradition, we get some takeout Thai food for dinner (or sometimes it's cheesesteaks), bake and watch a movie. Both of us had had a bit of a long day so we wanted something easy to bake. I'm a fan of orange cookies and just happened to have 2 oranges on hand so this recipe fit the bill. The dough can be put together in very little time, was easy to work with (not too soft or sticky, not too dry) and, per my niece, the cookie dough was "bomb" (that's a good thing). The baked cookie version was also the ultimate - that's my 50s(?) reference to Gidget slang....even though I'm not that old. The orange flavor was pronounced and the white chocolate chips complemented it perfectly. I also loved the texture and the fact that the cookie didn't spread very much. Another great recipe I'm happy to have found on pinterest.
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (the zest of 2 oranges)
2 cups white chocolate chips
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
- Scoop into dough balls and freeze or chill for several hours. Place evenly spaced apart on cookie sheets lined with parchment paper. Bake in preheated 375 degree oven for 8 - 10 minutes or until golden brown around edges and the middles no longer look shiny or raw. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.