|| Recipes I Love || Orange Creamsicle Cookies

I think I might start trying recipes more than once before posting them online, just in case. However, these cookies are honest-to-hey-zeus my favourite that I've ever made. I used to hate anything with orange zest in it, but I love orange creamsicles and these really do taste like them!

These turned out way, way, way tastier than I ever expected... my boyfriend thought so too :) If my description below of the dough seeming dry before baking doesn't happen to you, leave that to my needing to try recipes more than once before posting :)

Good luck and enjoy!

Ingredients:

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 (for me that was the zest of about 2 large oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used white chocolate chips [ChipIts])

What to do: 

Preheat oven to 375 degrees.

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 chips.

(When I reached this point, for some reason the mixture just seemed a bit too dry to be cookie dough. I've made a lot of cookies and these seemed just too dry so I melted about 2 tbsp more butter and mixed that in. The dough is still stiffer/fluffier/drier than your usual cookie dough, more like shortbread. You may have to press the dough into the spoon before putting on the cookie sheet. But don't worry, leave it like that!)

Drop rounded spoonfuls (I used an ice cream scoop to keep the sizes all about the same) onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until JUST golden brown around edges or tops. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Original Source: Retrieved from Pinterest.com posting, which directed me to the recipe I used at http://the-girl-who-ate-everything.com . Thanks for sharing your recipe 'Girl Who Ate Everything'!