I feel honored today to be the spotlight on one of my favorite food blogs, Taste & Tell. I had a great time answering questions and getting to share my love for food storage and cooking with all of Deborah’s readers. If you want to read the spotlight on me and Deals to Meals head on over to her site. It is probably more information than you ever wanted to know about me..but, hey at least it got me to clean my kitchen πŸ™‚ In honor of Deborah’s blog, I wanted to share with you one of her recipes that have quickly become one of my new favorite cookie recipes. In fact, my sister’s have also made these a couple of times too in the past few weeks. I made a batch of these cookies three times in three days (don’t worry, I gave most of them away) and then yesterday when I stopped by my sister’s house she had just made them again too. That says a lot because I am not a huge fan of cookies (I would rather eat something a little more gooey!). Here is the amazing recipe for Orange Chocolate Chip Cookies (I changed the recipe a little from Deborah’s–I like a little softer cookie). Delicious!

Orange Chocolate Chips
Ingredients
  1. 1 cup butter
  2. 8 oz. cream cheese, softened
  3. 1 cup white sugar
  4. 2 eggs
  5. 2 tsp. freshly squeezed orange juice (about juice of 1/2 an orange)
  6. 1 tsp. orange extract
  7. Zest of two oranges (you will want a lot)
  8. 2 1/2 cup flour
  9. 1/2 tsp. baking soda
  10. 1 tsp. salt
  11. 12 oz. bag milk chocolate chips
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Instructions
  1. Combine butter, cream cheese, sugar and eggs together in a large bowl. Beat with an electric mixer until smooth. Add all other ingredients except for the chips and blend until smooth. Fold in the chocolate chips (dough will be fairly sticky). Spoon golf ball sized cookie balls onto a greased cookie sheet. Bake at 350 for 10-12 minutes (don't over bake them or they will be too dry and crispy--unless you prefer that). Remove from cookie sheet and let cool.
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White Chocolate Macadamia Nut Cookies

Probably my all-time favorite cookie would have to be the White Chocolate Macadamia Nut cookie. When Diana (my sister) returned from Hawaii a few months ago she brought with her several containers of macadamia nuts. We made these cookies the other day and they were a slice of heaven right here in our cold, Utah kitchens. These would be a great dessert idea after you eat your Hawaiian Waffles from an earlier post πŸ™‚
The recipe is simple, just use our favorite chocolate chip cookie recipe and instead of adding milk chips, just add a pkg. of white chocolate chips as well as 1 c. of crushed macadamia nuts (these are not cheap, but are worth the splurge!)
Here is another fun cookie recipe I have made this week. I am a HUGE fan of marshmallows. I eat smores over my kitchen stove I love them so much. For me, chocolate and marshmallows are just meant to be together. That is why I knew I had to try a recipe I found for Hot Chocolate Cookies. They turned out just how I had hoped. In fact, the chocolate cookie portion was so good I don’t even know if you ‘need’ the marshmallow. However, it made it the complete package with the chocolate and mallow together. I have to admit I even dreamed of dipping them in hot chocolate–I know, a little over the top, that’s why I didn’t give in!
Hot Chocolate Cookies
Ingredients
  1. 2 cubes butter, room temperature
  2. 1 c. white sugar
  3. 1/2 c. brown sugar
  4. 2 eggs
  5. 1 t. vanilla
  6. 3 1/4 c. flour
  7. 4 pkgs. of hot chocolate or 1/2 c. hot chocolate mix (can use our homemade cocoa recipe)
  8. 1 t. salt
  9. 1 1/2 t. baking soda
  10. 2 c. milk chocolate chips
  11. Mini or large marshmallows (if using large, cut in half before putting on cookie)
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Heat oven to 350. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so.
  2. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. If you are adding mini marshmallows, I pressed them into the cookies about a minute before I was ready to take them out of the oven. Wait until they puff slightly, and remove the tray to a cooling rack. Let cool for 5 minutes before removing from pan.
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