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 π 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!


- 1 cup butter
- 8 oz. cream cheese, softened
- 1 cup white sugar
- 2 eggs
- 2 tsp. freshly squeezed orange juice (about juice of 1/2 an orange)
- 1 tsp. orange extract
- Zest of two oranges (you will want a lot)
- 2 1/2 cup flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 12 oz. bag milk chocolate chips
- 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.

White Chocolate Macadamia Nut Cookies


- 2 cubes butter, room temperature
- 1 c. white sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 t. vanilla
- 3 1/4 c. flour
- 4 pkgs. of hot chocolate or 1/2 c. hot chocolate mix (can use our homemade cocoa recipe)
- 1 t. salt
- 1 1/2 t. baking soda
- 2 c. milk chocolate chips
- Mini or large marshmallows (if using large, cut in half before putting on cookie)
- 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.
- 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.
Just read your interview on Taste and Tell and am a first time visitor to your blog. I have enjoyed looking around and reading some of your tips. My Mom was/is big into food storage but I have never put much time or effort into it (I never thought it was important). Then when I was jobless for about a month I realized how important it is and have worked ever since to build my food storage!
I am so glad you posted the recipe for these cookies. I have a lot of oranges and needed a recipe to use them up. π Thanks. You're always so helpful. Hehe
I have a similar orange cookie recipe, but instead of choc. chips, I use white choc. chips and throw in a few handfuls of craisins – YUM!
I know this is probably a dumb question but what are cubes of butter? Is it one stick? Thanks for all the great recipes!!!
1 cube is one stick, or 1/2 c. of butter π
I LOVE the idea of white chocolate and craisins. Craisins and orange are a perfect match. Thanks for the great idea!!
What a fun recipe. I am having a link party featuring cookies made from food storage. I would love it if you would link up. http://cookingwithmyfoodstorage.blogspot.com/2011/02/cookies-from-food-storage-link-party.html
I am confused. I've recently seen a display, I believe it was in Walmart, which advertised Crisco's shortening as a substitute for butter in baking recipes –
http://www.crisco.com/Products/ProductDetail.aspx?groupID=17&prodID=851. Then I looked at the comparison chart and both have the same amount of calories and calories from fat. I guess shortening is healthier than butter because it has less Saturated Fat and Cholesterol than butter. I am a novice at all of this, so I really have no clue. So, my question is this: is it OK to substitute butter in this recipe with shortening or not? Is it really worth it from the point of eating healthy?
One more question. What type of flour is used in this recipe? I used self-rising flour for the previous recipe of orange chocolate chip cookies, and cookies turned out to be too high. I just didn't have any other type of flour in my house. So, now I am trying to be more careful.
Is it OK to use wheat flour for these cookies or is it a no-no? Thank You tons π
Oh my gosh! The macadamia cookies and hot chocolate cookie looks delicious! I don't even like cookies at all! <3
YUUUM! π
I use all purpose white flour in these cookies. I am sure any white flour should work. I haven't tried wheat flour, but I am sure it would work fine. π
Interesting! From everything I have read and heard, butter is much healthier than shortening. I will have to do more research to make sure π
Either way, I am sure you could substitute shortening for butter if you wanted to. The butter will just give the cookies a better flavor π Let me know what you find. Thanks!